Bacon World

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17
Sep 09

Chipotle Lime Bacon-Wrapped Shrimp

bacon-wrapped-shrimpINGREDIENTS:

  • 12 large, raw, peeled and deveined shrimp
  • 2 Tbsp olive oil
  • Zest from 1 lime
  • Juice from one lime (about 2 Tbsp)
  • 1/4 teaspoon chipotle powder (or more to taste)
  • 6 strips thin bacon, cut in half (12 pieces)
  • Skewers (for grilling) or toothpicks (for oven)

INSTRUCTIONS:

  1. Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
  2. Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.
  3. Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
  4. Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
  5. Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
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17
Sep 09

Candied Bacon

candied-baconINGREDIENTS:

  • 16 pieces thick-sliced bacon
  • 1/2 cup maple syrup

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. Arrange bacon on a foil-lined tray. Bake bacon until crispy, about 10 to 15 minutes. Drain grease from bacon.
  3. Pour syrup over bacon. Put bacon back in oven and bake 10 to 15 more minutes or until bacon is golden.
  4. Take pan out of oven and move bacon to a rack set over paper towels. Let cool for 5 minutes or until crispy.
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16
Sep 09

Chocolate Covered Bacon

chocolate-covered-baconINGREDIENTS:

  • 1 (12 ounce) bag semisweet chocolate morsels
  • 1 lb of uncooked bacon

INSTRUCTIONS:

  1. Heat large skillet on high; add bacon strips, turning bacon strips over as needed with tongs.
  2. Cook bacon until it’s reduced to about ¼ of its original size and appears to be crispy.
  3. Drain bacon on paper towels to remove grease.
  4. While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
  5. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
  6. Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
  7. Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
  8. Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.
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16
Sep 09

Bacon Wrapped Smokies

bacon-wrapped-smokiesINGREDIENTS:

  • 1 pound sliced bacon, cut into thirds
  • 1 (14 ounce) package beef cocktail wieners
  • 3/4 cup brown sugar, or to taste

DIRECTIONS

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
  3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.