Monday, May 16, 2011

Bacon Wrapped Shrimp


Evidently we all had this on the brain this weekend because as I walked in the door after coming home from Sunday dinner I had a text from a dear friend of mine in Atlanta, Lauren Deal, who said that I should do a post on the bacon wrapped shrimp our friend Will Beasley had brought into our lives.  Will learned to make them from his father, John, who always came up with the most delicious meals we could ever imagine!  Most meals that came from any member of the Beasley family was sure to not only be memorable and delicious, they are usually meals that you ask for seconds then you ask for the recipe!  Though simple, these little treats are a bit time consuming, but always well worth it!  From the first time that Will made these they were constantly requested from that moment on!

Bacon Wrapped Shrimp

1 pound raw shrimp, shells and veins removed
1 pound of bacon, each piece cut in half
Green onions, cut into 1-inch pieces
Fresh lime juice
toothpicks

The easiest way I have found to assemble these is to put the toothpick through the shrimp, place the green onion on the back of the shrimp through the toothpick and then wrapping the bacon around it all securing it on each end with the toothpick.  You want to make sure that the toothpick is pushed through the shrimp in a way that will allow the shrimp to lay flat in the skillet so the bacon and shrimp are cooked evenly.  

With about 1 tablespoon of olive oil in the pan cook each bacon-wrapped shrimp in a skillet over medium to medium-high heat.  With each batch squirt one half worth of lime juice over the skillet.  Cook on both sides until the bacon is done and the shrimp are pink.  
Drain on a paper towel.  Transfer to a platter and serve hot!
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