Bacon Wrapped Blue Cheese Shrimp Recipes

BACON-WRAPPED GULF SHRIMP WITH BLUE CHEESE BUTTER AND PORT REDUCTION

Steps:

• In a small sauce pan, place all port reduction ingredients and bring to a boil. Reduce to a simmer and cook down to ½ cup, about 15 minutes. Strain liquid and discard solids. Set aside.
• In a small bowl, mix softened butter, blue cheese and chopped rosemary. Set aside.
• In a large pan or griddle, cook bacon over medium high heat just until it starts to turn brown and transfer to paper towels to drain. The bacon and shrimp cook at two different times so the bacon needs to be partially cooked first before wrapping raw shrimp. Do not cook the bacon too long or it will not be pliable enough to wrap around raw shrimp.
• Take one tablespoon of bacon fat and add to blue cheese butter and mix thoroughly. Save remaining bacon fat for other recipes.
• Place butter mixture in a small pastry bag with an open round tip (one big enough to accept small pieces of blue cheese without getting clogged). Set aside.
• On a cutting board, cut each strip of bacon in half across the center which will give you 32 pieces. That should also be the count in the two pounds of shrimp. Leftover shrimp if any, use for other recipes.
• Take each half strip of bacon and wrap once around each shrimp and secure with a toothpick coming in from the side so the shrimp will cook flat. Repeat for all 32 pieces.
• Using the same griddle, clean and heat to medium to medium high.
• Add oil and once hot, place all of the bacon wrapped shrimp down onto the pan on their sides. If the pan is too crowded, cook in two batches or cook with two pans at once on two burners.
• Cook for about two minutes or until they start to turn pink. Flip and repeat for other side. Do not overcook. If you are not sure, pull one out to test.
• Shut off burner and with pastry bag, pipe blue cheese butter over each one then immediately remove shrimp to a platter leaving fat and residue in pan.
• Just before serving, drizzle with port reduction or serve port reduction on the side.

BACON-WRAPPED BLUE CHEESE SHRIMP

Steps:

• Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

BACON WRAPPED SHRIMP

Steps:

• Preheat grill for medium heat.
• Wrap shrimp in bacon, and secure with toothpicks.
• Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

BACON WRAPPED BARBEQUE SHRIMP

Steps:

• Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
• Preheat the oven to 450 degrees F (230 degrees C).
• Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
• Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

BACON-WRAPPED BUFFALO SHRIMP COCKTAIL

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet¿don¿t drain the fat.
• Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce.
• To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.

BACON WRAPPED SHRIMP

Steps:

• Shrimp Prep:.
• Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.
• Grits Prep:.
• Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.
• For the Chipotle-Tomato Butter Sauce:.
• In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.
• To Plate:.
• Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.

BLUE CHEESE-STUFFED SHRIMP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour., Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.

BACON WRAPPED BUFFALO SHRIMP

Steps:

• Parbroil bacon at 400* Bacon should be browned and bendable.
• Wash shrimp. Wrap 1/2 piece of bacon around each shrimp. use toothpick.
• Bake in 400* oven for 6-7 more minutes.
• While shrimp is still hot, drizzle with the hot sauce. Use your judgement. Toss lightly.
• Serve with blu cheese dressing and celery sticks.

2 CHEESE BACON WRAPPED SHRIMP

Steps:

• Pre cook the bacon slightly in the microwave for maybe 50 seconds. You want to do this step so the bacon and shrimp cook the same length of time,
• Put paper towels on a plate, single layer of bacon, cover with paper towels. Repeat until all bacon is pre cooked.
• Peel and devein shrimp, or buy them that way.
• Put blue cheese crumbles in a small bowl
• In the space the shrimp was deveined, put a rounded teaspoon of cream cheese in. The individual packets work well here, cut the end off and you have a mini piping bag.
• Dip the filled shrimp, cream cheese side down into the blue cheese crumbles, the blue cheese will stick to the cream cheese.
• Wrap each shrimp in a slice of bacon, secure with a toothpick, and place in a single layer on a large platter. Repeat for all shrimp.
• Sprinkle hot sauce over all, sprinkle with dill weed.
• Deep fat fry in small batches until golden, maybe 4 minutes per batch.
• Seve with prepared Ranch or Blue cheese dressing.

BACON WRAPPED SHRIMP AND DATES

Steps:

• In a medium bowl, whisk honey, soy sauce, sesame oil, and chili sauce.
• Heat broiler. Line a baking sheet with aluminum foil. Cut 3 inches off each slice of the bacon. Wrap each 3-inch piece around a date, and place seam-side down on prepared baking sheet. Wrap each shrimp with a piece of the remaining long strips of bacon, trying not to overlap, and place seam-side down on the same baking sheet. Brush the tops of the dates and the shrimp with half the honey mixture.
• Broil until tops are well browned, about 4 minutes. Turn over dates and shrimp, brush with remaining honey mixture, and broil until well browned and shrimp are cooked through, rotating pan if necessary, about 4 minutes more. Remove dates if they are well browned before shrimp are done.