Bacon Basil Shrimp On A Stick Recipes

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.

Steps:

• Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
• Set up the grill for direct grilling and preheat to high.
• Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to insure even cooking.

Steps:

• In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;

Steps:

• Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes.
• Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.
• Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.
• Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.
• Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges.

Steps:

• Mix together the basil, cheese, and garlic. Cut deep down the back of each shrimp and remove the vein. Fill the cut with 1/2 teaspoon of the basil stuffing. Wrap each shrimp with 1/2 slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the grill temperature reaches 400°F, place the shrimp on the grill away from the coals and with the tails pointing up. Close the lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper-towel-lined platter.
• Stir the sauce ingredients together in a small bowl. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals. Close the cooker lid and allow the sauce to caramelize (about 3 minutes). Serve hot.
• Indirect heat
• Hickory, Apple, Oak, Maple