Bacon Wrapped Shrimp
As an appetizer or main course, bacon shrimp is easy to love. From bacon-wrapped shrimp to salads and casseroles with bacon bits and shrimp, these easy recipes are fast and fun.See Popular Bacon Wrapped Shrimp Recipes
Bacon-wrapped shrimp and a tangy mayonnaise sauce make this appetizer, which is fun to serve at Halloween.
Land and sea flavors combined with a fresh citrus sauce make this pasta dish a hit with everyone.
If you can't find proscuitto, bacon or pancetta would also add a nice salty, meaty element to these shrimp packets.
These bacon-wrapped shrimp are bushed with a sweet and spicy glaze. You may want to make a double batch of the appetizers--they're sure to go quickly.
Corndogs, brownies, bacon-wrapped anything: Old News. The Iowa State Fair this year (Aug. 8-18) in Des Moines has updated its famous menu of walk-and-go food to include new selections like Shrimp Corndogs, Fried Brownies -- of course they're on a stick!
For Christmas party entertaining and all the way through the New Year's Eve festivities, we are riding to holiday heaven on the Skewers of Glory -- until each and every guest passes out from overeating! YA-HOOOOOO! These gorgeous appetizers just went up on The Pioneer Woman Cooks; they're also in Ree Drummond's (the Pioneer Woman herself) new 2013 cookbook, A Year of Holidays.
Here's a variation on the classic BLT--a shrimp BLT with pesto mayo and bacon--that's maybe more exciting, certainly just as easy to make, and possibly even a bit healthier. Yes, we still use bacon (it wouldn't be a BLT without bacon, but we like turkey bacon in this particular sandwich). The shrimp gets dressed with a light mayo containing basil pesto, and the whole combo rests between slices of whole wheat toast.
With the first day of spring just around the corner, we've got red meat on the brain. We're all too anxious to fire up our grills in anticipation of hamburgers, hot dogs, brats, and big, juicy steaks. All bacon-wrapped, of course.
The Iowa State Fair -- some say the country's best -- is in full swing. Until the fair closes next Sunday, August 19, I'll be bringing you a daily first-hand account of the fascinating, often bizarre (but always fun) food items I found there on my recent visit: The double-bacon corn dog has got to be this year's over-the-top fried food item, so much so it even made the national news. The concept: a hot dog is wrapped in two slices of bacon, then dipped in its usual corn-dog batter and fried.
A great grilling recipe for a BLT! Or, more accurately, a grilled BSP -- an amazing sandwich with bacon, grilled shrimp, and peaches -- with what a bad menu-writer might call "a bit of Cajun flair." Nevertheless, Cajun-inspired this definitely is: Po-boys are New Orleans born and bred.
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.
As Homer Simpson succinctly put it: "Mmmmm ... bacon." It may not be the most eloquent of statements, but we know exactly what he means, that perfect punch of salty meatiness that's often been described as kryptonite to even hardcore vegetarians.
We get it: whether you brine it, deep fry it or smoke it, for some people, Thanksgiving turkey is always going to be, well, a little boring. And we're certainly not going to challenge anyone's love of bacon. But as a centerpiece worthy of a Norman Rockwell painting, we'll admit we're a little dubious about Clint Cantwell's bacon pig.
In a word: asparagus. Forget baby bunnies, flowers, and April showers; for food-lovers, spring means only one thing: asparagus season! Maybe it's because fresh asparagus remains so very seasonal, or maybe it's because this vegetable's earthy-yet-delicate flavor is unlike anything else, but when asparagus starts appearing on grocers' shelves and at farmers' markets, we celebrate.
Preparing fish doesn't have to be an elaborate, gourmet affair. Try this Shrimp BLT to find out how good simple can be.
Easy appetizer recipes for baby showers are the concern of ladies only. Since ladies are the only ones who have babies, Ladies should be the ones who go to baby showers. No Men allowed!