Best Tiger Shrimp With Pineapple And Smoked Bacon Recipes

BACON-WRAPPED PINEAPPLE SHRIMP

Steps:

• Heat oil in a nonstick skillet over medium-high heat.
• Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple.
• Place with bacon seam side down in heated oil, or you can secure with a wooden toothpick if you like.
• Continue with remaining shrimp, bacon, and pineapple. Cook each for 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

TIGER SHRIMP WITH PINEAPPLE AND SMOKED BACON

Steps:

• Soak 16 6-inch bamboo skewers in water to cover for 30 minutes. Meanwhile, preheat broiler, or prepare a grill. Toss the shrimp, lime juice and chili oil and allow to sit for 5 minutes.
• Take a shrimp and place a piece of pineapple in the slit. Wrap a piece of bacon around it and secure with a skewer. Repeat with all the shrimp. Broil or grill, turning once, until bacon is crispy and shrimp are cooked through, 2 to 3 minutes per side. Serve.

BACON-WRAPPED PINEAPPLE SHRIMP

Steps:

• Clean your raw shrimp and remove the shell. Put the shrimp in a zip-lock with the Catalina dressing for an hour or so.
• Meanwhile, parcook the bacon in the microwave to begin the cooking process. Or another option is to fry your bacon and then after it has cooled, you can dip it in boiling water for a few seconds to make it limp. Either way, when you wrap your shrimp this will make the cooking time for your bacon about the same as the time for the shrimp.
• Wrap the shrimp with a half-slice of bacon and put it on a skewer with pineapple. You can do another piece of shrimp or two on the skewer if you want.
• To finish the shrimp in the oven, set the oven rack six inches from the heating element so that the bacon crisps quickly. If the rack is any lower, the shrimp will overcook by the time the bacon is ready.
• To finish the shrimp off on the grill, grill it over medium hot coals for 3 or 4 minutes per side until done.
• As the bacon begins to crisp and the shrimp is beginning to turn pink, brush more Catalina dressing on the skewers (liberally) and finish grilling.

CARIBBEAN TIGER PRAWNS WITH GRILLED PINEAPPLE SALSA

Steps:

• For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, chile flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes.
• For the grilled pineapple salsa: Prepare a grill for medium-high heat.
• Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium.
• Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside.
• For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside.
• Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side.
• Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side.