Bacon Wrapped Cajun Shrimp

Adapted: Yahoo Voices


Ingredients:

Marinade:
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon each salt, pepper, curry powder
1/2 to 1 teaspoon cayenne pepper 

Then:

18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips

 

Directions:

 1) Cook bacon in pan or oven until just starting to cook. I usually do about 15 minutes in a 350 degree oven. Immediately remove from oven and drain on paper towels. Cut bacon in half widthwise. Set aside.

2) Combine marinade ingredients. Reserve 1/4 cup for marinade and set aside remaining.

3) Place shrimp in a glass bowl and cover with 1/4 cup marinade. Stir to ensure cover of all the shrimp. Cover with saran wrap and place in refrig for a minimum of 30 minutes.

4) After marinading, remove shrimp and drain. Wrap each shrimp in bacon and secure with a toothpick.

Ready for the cookie sheet!

5) Original recipe calls for shrimp to be cooked  ON TOP OF A COOLING RACK PLACED ON COOKIE SHEET in a 350 degree oven.  Bake until cooked basting with remaining marinade.

Heat your oven to 350 degrees. take the extra rack out of the oven to give you extra space. Place a cooling rack on top of a baking sheet. Set your prepared bacon wrapped shrimp onto rack and bake until shrimp turns pink. during this cooking time, be sure to turn and baste with remaining marinade.

Optional, step 5

5) I love my bacon shrimp grilled.It is a staple during Chicago Bears Sofa Tailgating Season.  This was no exception. Grilling bacon shrimp really makes it pop! Follow the same steps of grilling until the shrimp turns that yummy pink and bacon is more crisp. Remember to continue to baste with the reserved marinade.

Mardi Gras Vegetable Dip

When I came across the original recipe that this dish is based on, I knew I had to make it. When I made the original recipe, though, it definitely left alot to be desired.  It was too spicy, salty, full fat and , in my humble opinion, the flavors didn't blend well.  I did think that the title of the recipe and the concept had potential, so I started playing. It is important to note that this recipe does not have any additional salt. The salt content will come in through the worcestershire sauce and the creole seasoning.

I do get my veggies in. I love veggies and can go through almost an entire bag of baby carrots a day! I love to partner fruit and vegetables up with a low fat dip or switch out ingredients which are classified as low fat for full fat ingredients and this recipe was no different. I also halved this recipe as I will be making a huge Fat Tuesday dinner tonight.

This will be a staple in my dips, as it was tasty and different from most dips I have tried. I could also see this being used as a salad dressing.

So, here we go:

Ingredients:

1 cup light or fat free mayonnaise ( I used light)
3 tbsp. finely chopped onion 
1/2 tsp. vinegar 
1 tbsp. chopped chives 
1 tbsp worcestershire sauce
1/2 tbsp lemon juice
1/4 tsp. pepper 
1 tbsp. Creole seasonings (or to taste. I actually bumped up the amount because I like Creole spiciness)

Directions:

1) Mix all ingredients together and cover.

2) Place into the fridge until you are ready to use. I like to give it enough time to really give the flavors to blend.