Best 4 Devils On Horseback Or Bacon Wrapped Shrimp With A Chili Garlic Remoulade Recipes
Savor the delightful combination of sweet and spicy flavors with this delectable recipe for "Devils on Horseback" or "Bacon-Wrapped Shrimp with a Chili Garlic Remoulade." This dish presents an enticing culinary experience with plump, succulent shrimp wrapped in crispy bacon, perfectly balancing the savory richness of the bacon with the briny sweetness of the shrimp. The accompanying chili garlic remoulade adds an extra layer of flavor, featuring a creamy and tangy sauce infused with the warmth of chili and the aromatic pungency of garlic. Prepare to embark on a culinary journey where every bite offers a harmonious blend of flavors, leaving you craving more.
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DEVILS ON HORSEBACK
Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place 24 toothpicks in a small bowl filled with water; let soak 15 minutes. Line a baking sheet with parchment paper and fit with a wire rack; set aside.
- Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date. Secure bacon with a toothpick.
- Place dates on prepared baking sheet. Bake until bacon is cooked through, 20 to 25 minutes.
DEVILS ON HORSEBACK OR BACON-WRAPPED SHRIMP WITH A CHILI-GARLIC REMOULADE RECIPE - (4.3/5)
Provided by A_Liebmann
Number Of Ingredients 13
Steps:
- Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes.Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon). Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total). For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce.
DEVILS ON HORSEBACK
A family favorite my uncle makes. They are a wonderful balance between salty and sweet, with a combination of crispy, chewy, and crunchy textures. My family destroys a tray of these in fifteen minutes.
Provided by swedishmilk
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
- In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
- Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 12.2 g, Cholesterol 9.7 mg, Fat 7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 226.2 mg, Sugar 10.6 g
DEVILS ON HORSEBACK
Steps:
- Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp.
Tips:
- To easily remove the shrimp shells, make a shallow cut along the back of the shrimp and gently pull off the shell. Devein the shrimp by removing the dark line running down the back.
- If you don't have wooden skewers, you can use metal skewers or even toothpicks, just be sure to soak them in water for at least 30 minutes before using to prevent them from burning.
- To make the chili-garlic remoulade, simply combine all of the ingredients in a food processor or blender and blend until smooth. If you don't have a food processor or blender, you can chop all of the ingredients finely and mix them together by hand.
- When wrapping the shrimp with bacon, be sure to not overlap the bacon too much, otherwise, it will not cook evenly. Also, make sure the bacon is wrapped tightly around the shrimp so that it doesn't fall off while cooking.
- Cook the bacon-wrapped shrimp over medium heat so that the bacon has time to render and crisp up without burning the shrimp.
Conclusion:
Devils on Horseback are a quick and easy appetizer that is always a crowd-pleaser. They are perfect for parties, potlucks, or even just a weeknight meal. With just a few simple ingredients, you can create a delicious and elegant dish that will impress your guests. So next time you're looking for a delicious and easy appetizer, give Devils on Horseback a try.
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