Bacon Wrapped Shrimp With Creamy Horseradish Recipes

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 broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan., Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning., Discard toothpicks before serving.

HORSERADISH SHRIMP

Steps:

• Shell the shrimp, but leave the tail section on.
• Butterfly each one and devein if needed.
• Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
• Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
• Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
• In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
• After shrimp have chilled and flavors have blended, set grill on low heat.
• Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
• Each time you turn the shrimp, baste them with the Old Bay mixture.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

BACON WRAPPED SHRIMP AND WATER CHESTNUTS RECIPE

Steps:

• BACON WRAPPED SHRIMP: Wrap one piece of bacon around one shrimp and one water chestnut. Repeat. Melt half the butter in a large skillet and cook bacon wrapped shrimp until bacon is brown and crispy, approximately 3 minutes per side. Remove from skillet and set aside. Repeat with remaining butter and bacon wrapped shrimp. Preheat broiler. CREAMY HORSERADISH SAUCE: Bring cream cheese to room temperature. Then, place all sauce ingredients in a medium bowl and blend well. Season. Spoon sauce over bacon wrapped shrimp and water chestnuts. Broil until golden brown. Serve warm.

BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE

Steps:

• Sauce:.
• At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
• Steak:.
• Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
• When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
• Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
• Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
• Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
• Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
• Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
• Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
• Roasting times:.
• Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
• Rare: 4 to 6 minutes (centers will appear red and soft),.
• Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
• Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
• Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
• Serve with horseradish sauce.

BACON WRAPPED SHRIMP WITH CREAMY HORSERADISH

Steps:

• 1. Wrap 1 shrimp around 1 water chestnut.
• 2. Wrap in 1 bacon piece and secure with toothpick.
• 3. Repeat with remaining shrimp, water chestnuts and bacon.
• 4. Melt 3 tablespoons butter in heavy large skillet over high heat.
• 5. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side.
• 6. Transfer to large gratin dish.
• 7. Repeat with remaining butter and shrimp.
• 8. Preheat broiler.
• 9. Beat cream cheese in medium bowl until smooth.
• 10. Add remaining ingredients and beat until blended.
• 11. Season with salt.
• 12. Spoon sauce over shrimp.
• 13. Broil until top is golden brown.
• 14. Divide shrimp among plates and serve.