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Old 10-09-2012, 05:07 PM   #21
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Quote:
Originally Posted by pacanis View Post
I'll take that limp bacon!
You are welcome to it. If we are ever eating in a restaurant together, I will happily give it to you.
Quote:
Originally Posted by Andy M. View Post
I, too prefer bacon that is still recognizable as meat. Bacon shouldn't shatter when dropped.
You have just described perfect bacon. It shatters when dropped.
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Old 10-09-2012, 05:36 PM   #22
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Sometimes I like the bacon kind of crispy and other times I like it with a little "flex" to it. I guess it depends on the occasion and what I am using it for or eating it with. :-)
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Old 10-09-2012, 06:22 PM   #23
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Crispy bacon does have its uses... like crumbled on top of a salad
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Old 10-09-2012, 08:27 PM   #24
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mmmmm Shrimp and bacon together. That sounds too good for words. I'm going to have to try this!
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Old 10-09-2012, 09:20 PM   #25
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mmmmm Shrimp and bacon together. That sounds too good for words. I'm going to have to try this!
Yes it is very good! Also, make sure you get a bacon with a flavor that you like or just use regular bacon. Turkey bacon even works well with the shrimp.

I personally like the thick sliced maple bacon which creates a savory sweet flavor which compliments the glaze I make very well.
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Old 10-10-2012, 04:58 PM   #26
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Originally Posted by pacanis View Post
Crispy bacon does have its uses... like crumbled on top of a salad
P...that sounds yummy
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Old 10-10-2012, 07:05 PM   #27
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I don't have a recipe per se. Everything I cook is sight and taste based until I get it right and then it remains a mental recipe haha :-). This is actually pretty simple.

Extra Large Shrimp - Smaller shrimp will cook too fast.

Preheat your oven to 425 degrees

I add dill, it creates a wonderful taste as it's baked in to the shrimp & bacon.

Wrap the bacon around the shrimp - I use the thicker sliced bacon.

The secret to keeping the shrimp juicy and cooked perfectly -dip them in water with a small amount of olive oil right before you wrap them in bacon.

The bacon actually cooks and gets done at the same time that the shrimp do.

They are so tender and juicy when they are done.

As for the wine white wine honey glaze:

I take pure honey and put it in a regular wine glass (you can mix it in anything). I add a sweet white wine (your choice) and mix them well by hand. You want the consistency to be almost like a syrup.

Once they are almost done, brush it on and it will form a nice glaze in about 2 minutes.

***if you are not serving them right away - cover with aluminum foil to keep the steam in, which will keep them nice and juicy.


I hope this doesn't sound too confusing. I will eventually make a pictorial or video of this process. I will be sure to let you all know when I do.

They actually go so fast that if I don't take mine before I put them out I will NOT get any.
IMO the large shrimp is the key, so everything cooks evenly. The honey & wine sound like a winner to me.

Here's another example... using scallops, & broiled.

Bacon-Wrapped Scallops | Grandma's Kitchen
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Old 10-10-2012, 07:52 PM   #28
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I have done the same with scallops, chicken and lamb. Bacon wrapped lamb is something I have not made in a while and now that I am typing this, I have a taste for it!

Just a side note. Grilled lamb wrapped in bacon is a definite winner.
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Old 10-10-2012, 07:56 PM   #29
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Don't forget Rumaki ;-)
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