Bacon Wrapped Seafood Skewers Recipes

Steps:

• Preheat oven to 425 degrees F.
• Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.
• Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.
• Arrange cooked seafood on platter and sprinkle with chopped scallions.

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 deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
• Mix the flour and Cajun seasoning and in a flat pan.
• Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.
• Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.
• Put the crabs, with legs down, in hot the oil and fry until golden brown.
• Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately.
• Remove the gills from the crabs (cut in half if using large crabs).
• In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
• Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.
• Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately.
• Preheat a grill to 350 degrees F.
• Combine the minced shallots, vinegar and black pepper in a squeeze bottle.
• Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.
• When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.
• Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately.
• Skewer the shrimp, bell peppers and onions in alternating colors. Melt the butter, hot sauce and honey together in a saucepan over low heat. Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy. Preheat a grill to 350 degrees F. Grill the shrimp until lightly browned. Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce. Serve immediately.

Steps:

• Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours.
• Slice bacon in half and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel.
• Wrap each piece of shrimp with a piece of bacon. Slide on to skewers. If you use wooden skewers, the skewers need to be soaked in water for about 15 minute in water or use metal ones.
• Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp.

Steps:

• Cut up the onion and peppers in large chunks approximately 1 inch squares or a little larger.
• Cut the bacon slices into thirds and slightly cook the bacon until it is softened but not crispy.
• (this could be done in the microwave) Wrap the shrimp in the bacon slices and assemble the Kabobs on the metal skewers starting with bacon wrapped shrimp, a chunk of red pepper, onion, mushroom cap, and green pepper then another bacon wrapped shrimp.
• fill the skewer.
• Place the Skewers on a preheated grill with slightly greased foil.
• As you are cooking the skewers, baste with the BBQ sauce on each side for approximately 7 to 10 minutes (depending on the temperature of your grill.) Enjoy!