Best 6 Bacon Wrapped Shrimp With Passion Fruit Mustard And Avocado Recipes

BACON WRAPPED SHRIMP

Steps:

• Set the oven rack to the center position. Preheat to 400ºF (20ºC).
• Whisk olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powder in a medium-sized bowl.
• Add shrimp and stir to combine. Allow it to marinate for at least 15 minutes. Meanwhile, prepare the bacon.
• Cut bacon strips in half, about 4 to 5 inches in length.
• Line a baking sheet with foil and place a wire rack on top. Place the cut strips of bacon on the rack.
• Roast until the bacon just begins to shrink and turn slight red in color, about 8 minutes. The bacon should be flexible and not completely cooked or crispy.
• Allow the bacon to cool until it's easy to handle with fingertips, 5 to 10 minutes.
• Wrap each piece of shrimp with the par-cooked bacon strips, insert a toothpick to secure the wrap.
• Arrange the shrimp in a single layer on the same pan used to cook the bacon. Roast for 5 minutes.
• Remove the tray from the oven. Carefully flip the shrimp over and then brush each piece with half of the maple syrup. Roast the shrimp for 5 minutes.
• Remove the tray from the oven, flip one last time and brush the shrimp with the remaining maple syrup.
• Change the oven to the high broil setting. Broil until the bacon is deep red in color and crisp, 3 to 5 minutes. Carefully remove the toothpicks.
• Transfer bacon wrapped shrimp to a serving plate. Garnish with freshly cracked black pepper and parsley.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

BACON-WRAPPED AVOCADO WEDGES

Steps:

• Preheat air fryer to 400°. Cut each avocado in half; remove pit and peel. Cut each half into thirds. Wrap 1 bacon slice around each avocado wedge. Working in batches if needed, place wedges in a single layer in fryer basket and cook until bacon is cooked through, 10-15 minutes., Meanwhile, in a small bowl, stir together mayonnaise, sriracha sauce, lime juice and zest. Serve wedges with sauce.

BACON-WRAPPED SHRIMP WITH PASSION-FRUIT MUSTARD AND AVOCADO

Steps:

• Place passion-fruit puree in a small heavy-bottomed saucepan. Bring to a simmer over medium heat. Let puree reduce until thickened. Strain through a fine mesh sieve; you should have about 3 tablespoons.
• In a small bowl, mix together dry mustard and 1/2 teaspoon water to form a paste; let stand 5 minutes. Mix in Dijon and reduced passion fruit puree; season with salt. Set aside.
• Toast cumin in a small skillet over medium heat until fragrant; add honey and chile. Bring to a simmer and immediately remove from heat. Let stand 15 minutes. Strain through a fine mesh sieve; set aside.
• Wrap each shrimp with bacon, leaving the tail exposed; season with salt and pepper.
• Coat the bottom of a medium skillet with olive oil and heat over medium-high heat. Add shrimp and cook until bacon is crisp and shrimp is cooked through. Add thyme and toss to coat; remove skillet from heat.
• Thinly slice avocados crosswise and fan each half out onto each of four plates. Divide shrimp evenly between plates and place on top of avocados. Drizzle with mustard mixture and then with honey mixture; garnish with cilantro. Serve immediately.

BORA BORA BACON-WRAPPED SHRIMP WITH PASSION FRUIT MUSTARD

Steps:

• In a small saucepan, boil the passion fruit juice with the red chile until reduced to 1/4 cup, about 20 minutes.
• Meanwhile, in another saucepan, toast the cumin seeds over moderate heat until fragrant.
• Add the honey and green chile and bring to a simmer, remove from the heat and let stand for 15 minutes.
• Strain the honey and stir in 1 teaspoon of the water.
• In a bowl, blend the dry mustard with the remaining 2 teaspoons of water; let stand for 5 minutes.
• Stir in the Dijon mustard.
• Strain the reduced passion fruit juice into the mustard and season with salt.
• Fire your grill and wrap each shrimp in a slice of bacon.
• Grill the shrimp over moderately high heat, turning a few times, until the bacon is lightly charred and the shrimp are cooked throughout, about 4 minutes.
• Fan the avocado slices on each plate and top with the shrimp. Spoon the mustard around the shrimp, then spoon the honey around the mustard. Drizzle the shrimp with olive oil, garnish with the passion fruit seeds and cilantro and serve.

AVOCADO, BACON AND SHRIMP WRAPS

Steps:

• Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
• If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.