Bacon Fried Shrimp with Pepper Jack Cheese

The Best Bacon Fried Shrimp

When I first had Bacon Fried Shrimp, all I could do was melt into myself with pleasure.   I remember my head tilting back with my eyes closed as that bacon and shrimp exploded with flavor with each bite.  Oh… and did I mention the Pepper Jack Cheese?  Wow!  Each one of these prawns is stuffed with cheese before they’re wrapped with an entire piece of bacon, then they are each seasoned with black ground pepper before they’re fried to perfection.

Grilling Bacon Fried Shrimp

Obviously this recipe is called, “Bacon Fried Shrimp” but don’t let that discourage you from taking these pork prawns to the grill.  These are perfect for barbecue’s and parties.  Technically you could even bake them if you’re little heart ever so desired.  It doesn’t really matter.  Just make sure, like any pork product, it’s cooked thoroughly and all the way through.  Oh, and just for kicks, I whipped up a Spicy Mayo Dipping Sauce I really think you’re going to like.  It really compliments the pa-pa-POW of the Shrimp!

Also, if you like this Bacon Fried Shrimp recipe, be sure to check out some of my other Prawn recipes like, Thai Red Curry Shrimp, Shrimp Scampi and Firecracker Shrimp, which is a lot like Bang bang shrimp if you’ve ever heard of it.  I have a huge list of other Shrimp recipes if you want to seek them out or look up my Shrimp Recipes playlist on YouTube.  These were just some of the ones I posted with this video.  So be sure to check them out.

Bacon Fried Shrimp Ingredients:

1 doz. Jumbo Shrimp, pealed and deveined
1 pkg Bacon, thinly sliced

Spicy Mayo Dipping Sauce
1/4 cup Mayo
1 tbsp Ketchup
1 tsp Worcestershire
1 tsp Sriracha
1/2 tsp Horse Radish
1 pinch of Dill

Cook your Bacon Fried Shrimp in 1/2 inch of Canola oil and fry for 5 minutes on each side, then serve.

Thai Red Curry Shrimp – Spicy Prawns Recipe

Thai Red Curry Shrimp Main pic

This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order.  Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.

I lucked out at the super market when I found these whole jumbo shrimp with heads.  That’s not normally how I buy them.  But they give that Awe and Wow effect when they’re served this way.  And just so you know, you don’t have to have whole jumbo’s .  Just use what you’ve got and what’s available.

Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!

CLICK HERE for Curry Chicken Salad
CLICK HERE for Firecracker Shrimp

Thai Red Curry Shrimp Ingredients:

1 lbs Jumbo Shrimp, Whole (8 to 10)

2 Garlic Cloves, chopped
2 tbsp Thai Red Curry Paste
1/4 cup Fish Sauce
1 Lime, juiced
1 tsp Kosher Salt

Splash of Sherry or White Wine when cooking the shrimp (about 2 tbsp)

3 tbsp Butter, melted
2 tbsp Thai Red Curry Paste
1 tsp Fresh Thai Basil, chopped
1/2 tsp Red Chili Flakes

For the Topping, combine the melted butter with the curry paste, add a pinch of Kosher salt, the Chili flakes and chopped Basil.

Bloody Mary Linguine with Jumbo Shrimp

Bloody Mary LinguineBold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine can be done from absolute scratch using Tabasco and Worcestershire sauce, or, you can buy an already perfect blend of Bold and Spicy Bloody Mary mix from your local grocery or Liquor store.  I’m using Zing Zang’s award winning Bloody Mary Mix because it’s fantastic!  Their recipe can be used in so many different drinks, cocktails or sauces like I demonstrate here, it’s well worth keeping year around on my shelf, ready for use.  So if you don’t want to dick around with getting it just right Zing Zangwith your hot sauce, and you don’t want to risk ruining your dish with too much Worcestershire, I definitely recommend picking up a bottle of Zing Zang for your many endeavors!  P.S. They don’t pay me me to advertise for them, It’s just really good Shit!

This Bloody Mary Linguine recipe uses canned stewed tomatoes.  Normally I stay away from Bottled or canned ingredients because I have more control over what I’m putting into my recipe; preservatives etc., not to mention I get a fresher taste and more nutrients when I don’t use food that’s been murdered through the canning process.  I realize I’m a little passionate about food, and I’m getting a little graphic in my verbiage here, but don’t forget the title of this recipe is Bold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine Ingredients:

2 cups Water
2 tbsp Olive Oil
1 tsp Salt
1/2 pkg Linguine Pasta

3 tbsp Olive Olive Oil
1/3 cup Red Onion Shallots
1 cup Bloody Mary Mix (Use “Zing Zang” or it won’t taste right)
4 chopped Garlic Cloves (optional)
1/2 tsp Celery Salt
1 tsp Black Pepper
1 can Stewed Tomatoes
1/2 cup Vodka

1 lb. Jumbo Shrimp
2 tbsp Olive Oil
2 tbsp Butter
1 tbsp chopped Garlic
2 tbsp fresh chopped Parsley

2 tbsp Olive Oil
1 cup Panko Bread Crumbs
1/3 cup fresh chopped Parsley
Fresh ground pepper to taste

If you can handle it, start 3 burners.  One with a pot of water for the Linguine, a skillet for the Bloody Mary Linguine mix, and another pan for the Shrimp.  Prep everything, but get the Linguine started first because that takes the longest.  For the bloody Mary mix, start with the red onion shallots and follow the above ingredients in the order they are written.  Reduce heat to a simmer and reduce sauce after the Vodka has been added.  Same thing goes for the Shrimp but kill the heat once they’re cooked.  Pull the pasta and combine with the Bloody Mary Linguine mix, then quickly cook and toss the Panko on high heat and add the fresh Parsley and ground Pepper.