Bacon Wrapped Shrimp With Quick Bearnaise Sauce Recipes

BACON-WRAPPED SHRIMP WITH QUICK BEARNAISE SAUCE

Steps:

• For the béarnaise sauce: Combine the mayonnaise, shallots, tarragon, vinegar and pepper in a small bowl.
• Cover and let stand at room temperature to blend the flavors, at least 1 hour.
• Wrap a bacon strip around each shrimp, securing the bacon with a toothpick.
• Broil: 5 minutes until bacon starts to crisp.
• Turn shrimp and broil another few minutes until bacon is crisp all the way, remove and drain on paper towels.
• Keep shrimp warm.
• Or For Barbeque: Prepare barbecue (medium-high heat).
• Brush grill rack lightly with oil.
• Grill, covered, turning once, until the bacon is crisp and the shrimp is firm, about 8 minute.
• Remove toothpicks and serve immediately with the sauce.

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.