Guest Guest Posted May 7, 2003 Share Posted May 7, 2003 (edited) A couple of years ago, when we held one of our annual *Da Party's* in Arkansas, I made a marinated shrimp dish that was wrapped in bacon and put on skewers and then cooked on the grill... I lost the recipe when I lost my home to the fire and my mom is craving that dish for Mother's Day... Does ANYONE out there have a copy of it? I would be eternally grateful, please. Edited December 19, 2009 by Cat clarified subject Quote Link to comment
Dee Posted May 7, 2003 Share Posted May 7, 2003 Check these out Darlene, Maybe one of them is your recipe! SHRIMP AND BACON SKEWERS Servings: 4 8 slices lean bacon 16 raw jumbo shrimp -- peeled and deveined Juice of 1 lime or lemon 2 tablespoons Soy sauce 1 teaspoon crushed red pepper 1/8 teaspoon garlic powder Drizzle of sesame oil 1/4 cup vegetable oil Place shrimp in medium glass bowl. In small bowl, whisk remaining ingredients except bacon; pour over shrimp. Cover; refrigerate 1-2 hours. Soak 4 wooden skewers in cold water for at least 30 minutes. In a large skillet, cook bacon over low heat until just translucent; drain on paper towels and set aside. (Alternative: blanch in boiling water 4-5 minutes and drain.) Slice bacon in half lengthwise; wind one slice around each shrimp; thread 4 onto each skewer. Grill or broil about 4" from heat 3-4 minutes each side or until bacon is cooked and shrimp are pink. DO NOT OVERCOOK. NOTES : This dish can also be prepared without the bacon---it still will taste great. Lemon garlic shrimp kabobs: Ingredients 48 large unpeeled shrimp (about 2 pounds) 1/2 cup fresh lemon juice (about 3 lemons) 1/2 cup dry white wine 2 tablespoons bottled minced garlic (about 12 cloves) 2 tablespoons steak sauce 2 teaspoons coarsely ground black pepper cooking spray Directions 1 Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once. 2 Prepare grill. 3 Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done. Ingredients Sweet 'N Sour Shrimp and Bacon Kabobs 12 slices OSCAR MAYER Ready To Serve Bacon 12 cooked cleaned shrimp 12 water chestnuts 12 pineapple wedges 1/2 cup KRAFT Sweet 'N Sour Sauce Directions 1 Arrange bacon slices, shrimp, water chestnuts and pineapple wedges alternately on skewers. Place on broiler pan. Brush with sauce. 2 Broil 2 to 4 inches from heat until bacon begins to brown on edges and water chestnuts are thoroughly heated, turning and brushing with additional sauce after 4 minutes. Serve over hot cooked MINUTE Rice, if desired. Hawaiian Shrimp Ingredients 2 pounds medium shrimp - peeled and deveined 2 (20 ounce) cans pineapple chunks, juice reserved 1/2 pound diced bacon 2 large red bell peppers, chopped 1 cup sweet and sour sauce 2 cups cherry tomatoes 1/2 pound fresh mushrooms, stems removed Directions 1 Preheat grill for high heat. 2 Place shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. 3 Mix sweet and sour sauce with reserved pineapple juice. Pour over kabobs. 4 Oil grate, and grill kabobs for 3 to 4 minutes on each side over high heat. Baste often with sauce. Serve hot. STUFFED SHRIMP WITH BACON SHRIMP-BACON - A high-cholesterol appetizer with shrimp, cheese, and bacon INGREDIENTS (Serves 2-4) 12 large shrimp (The larger the better) 500 g low moisture mozzarella 500 g bacon (as little fat as possible) PROCEDURE (1) Steam shrimp lightly-just about 30-60 seconds after they begin to turn orange. (2) Plunge shrimp into ice water to cool. Do this immediately. (3) Peel and butterfly the shrimp. (4) Cut the mozzarella into strips that are a little smaller than the shrimp. (5) Put mozzarella in shrimp and (this is important) roll shrimp from tail to head while it is open (butterflied). This keeps the cheese from leak- ing. (6) Wrap shrimp-cheese roll in 1/2 slice of bacon and put on skewer. (7) Cook on grill or barbecue, over moderate heat, until bacon looks done. NOTES When shrimp are butterflied, cut them almost all the way through so they can lay flat when open. This makes them easier to roll. The fire will flare up due to bacon fat. Turn the skewers often to cook evenly. The bacon should be slightly charred when done. The reason why the shrimp are cooked lightly first is that they tend to cook slower than the bacon. BARBECUE SHRIMP Large shrimp, cleaned with tails Bacon slices, cut in half Your favorite barbecue sauce Cut bacon strips in half and partially cook. Wrap bacon around shrimp and skewer with a toothpick. Apply barbecue sauce and cook on grill or in oven until shrimp are pink, turning as necessary. This doesn't take long. Do not over cook. BARBECUE SHRIMP MARINATING SAUCE: 1/4 c. olive oil 3 tbsp. lemon juice 1/4 c. Italian dressing 2 lbs. shrimp BARBECUE SAUCE: 3 tbsp. catsup 2 tbsp. white vinegar 1 tbsp. Worcestershire sauce 4 tbsp. water 2 tbsp. oil 3 tbsp. sugar 1 tsp. mustard 1 tsp. chili powder 1/2 tsp. pepper Boil shrimp in salted water. Cool and peel. Put shrimp in marinating sauce and chill for 1 hour. Drain off marinating sauce and cover with barbecue sauce. Mix well. Let sit in refrigerator for 1 hour or longer. Place shrimp on skewers. Grill for 15 minutes, basting with remaining barbecue sauce. Serve with melted butter. Makes 4 servings. BARBECUED SHRIMP 1/2 c. butter 3/4 c. bottled hickory-flavored barbecue sauce 2 tbsp. lemon juice 1/4 tsp. black pepper 2 lb. unshelled med. size to lg. shrimp Turn on broiler and melt butter in a broiler-proof 13 x 9 inch baking pan. Remove pan from oven. Stir in barbecue sauce, lemon juice, and pepper. Add shrimp; toss to coat. Spread out in pan. Broil 65 inches from heat source 4 minutes. Turn shrimp, and broil 4 minutes longer. Makes 4 servings. THE GOVERNOR OF NORTH CAROLINA'S BARBECUE SHRIMP MARINATING SAUCE: 1/4 c. olive oil 3 tbsp. lemon juice 1/4 c. Italian dressing 2 lbs. shrimp BARBECUE SAUCE: 3 tbsp. catsup 2 tbsp. white vinegar 1 tbsp. Worcestershire sauce 4 tbsp. water 2 tbsp. oil 3 tbsp. sugar 1 tsp. mustard 1 tsp. chili powder 1/2 tsp. pepper Boil shrimp in salted water. Cool and peel. Put shrimp in marinating sauce and chill for 1 hour. Drain off marinating sauce and cover with barbecue sauce. Mix well. Let sit in refrigerator for 1 hour or longer. Place shrimp on skewers. Grill for 15 minutes, basting with remaining barbecue sauce. Serve with melted butter. Makes 4 servings. BARBECUED SHRIMP 4 lbs. lg. shrimp (best fresh, never frozen) 4 sticks butter (or butter), melted 3/4 tsp. red pepper 2 tsp. garlic salt 2 tsp. dry barbecue seasoning 1 tbsp. Worcestershire sauce 2 tsp. paprika 3/4 tsp. salt BARBECUED SHRIMP 1 pt. peeled raw shrimp 1 lb. bacon 1 sm. bottle barbecue sauce 2 tbsp. lemon juice 1 tbsp. Tiger sauce 1/4 c. Worcestershire sauce Cut bacon strips in halves or thirds. Roll bacon pieces around shrimp and secure with toothpicks. Place in a shallow baking pan. Mix next 4 ingredients and pour over shrimp. Bake in a preheated 350 degree oven for 1/2 hour or until done. These are delicious served as hot appetizers. Makes approximately 30 appetizers. Look at these and let me know if any of these recipes come close to the one your looking for. I will continue to look if none of these are the recipe you want. Quote Link to comment
Guest Guest Posted May 7, 2003 Share Posted May 7, 2003 Unfortunately no... This one I had found in a Better Homes & Gardens magazine years ago... It had pickapeppa sauce, apricot preserves, honey, maple syrup, oil, crushed red pepper, tyme, rosemary, oregano and a few other things... I just can't remember the amounts and all the ingredients. *pout* Quote Link to comment
Guest Guest Posted May 7, 2003 Share Posted May 7, 2003 Would this be it?? (I used "pickapeppa sauce + shrimp" at Google, and this came up!!) Shrimp Kabobs 1 lb. shrimp 3 TB oil 2 TB Pickapeppa sauce 2 TB apricot preserves 1 TB honey 1 TB maple syrup 1 tsp red pepper flakes t tsp ground pepper 1/4 tsp basil 1/4 tsp oregano 1/4 tsp rosemary 1 tsp minced garlic 3 TB lemon juice Peel and devein shrimp. Stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve marinade. Thread shrimp on skewers. Pour lemon juice over kabobs. Broil (or grill) shrimp for 4 mins per side, brushing with marinade. NOTE: You can add vegetables to this, such as peppers or sliced zucchini. No bacon, but the other versions of this recipe I found mentioned that they dry out fast. Briefly boil bacon or saute' until translucent and then wrap, if you want. Quote Link to comment
Darlene Posted March 9, 2007 Share Posted March 9, 2007 Bumping this...I'm making it today (the shrimp with picapeppa sauce)... Quote Link to comment
Grubby Posted March 9, 2007 Share Posted March 9, 2007 Originally Posted By: mrszouave Pikkawhat? That was my thought! Pikkawhat? I had to find out what it was! Pickapeppa Sauce is a sweet, faintly hot, slightly tart tamarind-based sauce, used at both table and to season food during cooking. It has, in fact, been called "Jamaican Ketchup", in tribute to its range of uses. "Jamaican A-1." Quote Link to comment
Amishway Homesteaders Posted March 11, 2007 Share Posted March 11, 2007 You are making me Hungry and it is only 6:30 in the morning Quote Link to comment
Darlene Posted December 19, 2009 Share Posted December 19, 2009 Making this for my mom for Christmas so bumping up the recipe. Quote Link to comment
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