Okay, I was just going to wrap shrimp up in bacon and broil it, but I did a
Google. People use everything from tobasco, to worcestershire, horseradish,
jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil, etc.

Who here has made this and what did you use?

kili

Oh pshaw, on Mon 04 Sep 2006 01:48:47p, kilikini meant to say...

> Okay, I was just going to wrap shrimp up in bacon and broil it, but I
> did a Google. People use everything from tobasco, to worcestershire,
> horseradish, jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts,
> sesame oil, etc.
>
> Who here has made this and what did you use?
>
> kili

I've only made this a couple of times. I wrapped a shrimp and a slice of
waterchestnut with the bacon, then marinated in a mixture of worcertershire,
soy sauce, and a pinch of sugar before broiling. I guess any variation you
find appealing would be nice.

--
Wayne Boatwright
__________________________________________________

Bureaucat: A kitty who sleeps on your undies...

kilikini wrote:
> Okay, I was just going to wrap shrimp up in bacon and broil it, but I did a
> Google. People use everything from tobasco, to worcestershire, horseradish,
> jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil, etc.
>
> Who here has made this and what did you use?
>
> kili
>
>
Cleaned prawn wrapped in lean bacon and grilled, serve with a port wine
reduction sauce.
---
JL

kilikini wrote:

> Okay, I was just going to wrap shrimp up in bacon and broil it, but I did a
> Google. People use everything from tobasco, to worcestershire, horseradish,
> jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil, etc.
>
> Who here has made this and what did you use?
>

I wouldn't bother with the bacon. It is a good idea for scallops but unnecessary
fro shrimp. I prefer to broil or grill shrimp after marinating them with olive
oil, lemon or lime juice, a dash of Worcestershire Sauce, lots or garlic, salt,
pepper, hot sauce and chopped parsley. I like the taste better if marinated and
cooked in the shell, but you can shell them first.

kilikini, after taking an infinite amount of time, finally, on 04 Sep
2006, typed out:

> Okay, I was just going to wrap shrimp up in bacon and broil it, but I
> did a Google. People use everything from tobasco, to worcestershire,
> horseradish, jalepenos, PICKLE RELISH!?!?, lemon, lime, water
> chestnuts, sesame oil, etc.
>
> Who here has made this and what did you use?
>
> kili


kili,

A restaurant in town makes Shrimp Lejon which is out-of-this-world
delicious. Here's a recipe which seems to be posted everywhere...


HRIMP LEJON

6 large Shrimp, deveined and butterflied
3 oz Horseradish, squeezed dry
6 slices Bacon
Sauce Remoulade

Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice
of bacon and secure with a wooden toothpick. Bake at 375 F until brown.
Place on a warmed platter and serve with Sauce Remoulade.

Serves 2 as an appetizer.

SAUCE REMOULADE:
1 pint mayonnaise
1 ounce capers, drained and chopped
1 ounce cornichons, chopped
1 1/2 Tbls fresh chives, chopped
1 1/2 Tbls fresh chervil, chopped
1 1/2 Tbls fresh tarragon, chopped
1/2 Tbls Dijon mustard
To taste:
Salt and pepper
Worcestershire sauce
Tabasco

Combine all of the ingredients and mix well.


Andy

"kilikini" > schreef in bericht
...
> Okay, I was just going to wrap shrimp up in bacon and broil it, but I did
> a
> Google. People use everything from tobasco, to worcestershire,
> horseradish,
> jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
> etc.
>
> Who here has made this and what did you use?
>
> kili

I've never had such a dish. I wonder - to what extent do you still taste the
shrimp? I would expect it to be overpowred by the bacon?

kilikini wrote:
> Okay, I was just going to wrap shrimp up in bacon and broil it, but I did a
> Google. People use everything from tobasco, to worcestershire, horseradish,
> jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil, etc.
>
> Who here has made this and what did you use?
>
Wrapping some tidbit in bacon and broiling, or grilling, it makes for
some tasty appetizers. It can be shrimp, but it can also be scallops,
and -- classically -- it can be chicken livers. With or without a
water chestnut. I've done them only a few times but enough to convince
myself that it is the bacon that needs some care. You should trim the
bacon to size for whatever you're wrapping with it, and before that you
should partially cook it. In the microwave is easiest. You don't want
loose bacon ends flopping around, and you definitely don't want
uncooked bacon or overcooked scallops/shrimp. This is another case
where taking that "extra" step makes a big difference in serving a
well-finished product. -aem

Jke wrote:

> > Who here has made this and what did you use?
> >
> > kili
>
> I've never had such a dish. I wonder - to what extent do you still taste the
> shrimp? I would expect it to be overpowred by the bacon?

Exactly. That is why I suggested not to do it. Scallops wrapped in bacon and
brushed with a spicy BBQ sauce are terrific.

On Mon, 04 Sep 2006 20:48:47 GMT, "kilikini"
> rummaged among random neurons and
opined:

>Okay, I was just going to wrap shrimp up in bacon and broil it, but I did a
>Google. People use everything from tobasco, to worcestershire, horseradish,
>jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil, etc.
>
>Who here has made this and what did you use?

Grill the shrimp on its own! It doesn't need no stinkin' bacon! And
you might want to try my fave barbecue sauce - it's a bit zippy:

@@@@@ Now You're Cooking! Export Format

Beef And Pork Barbecue Sauce

barbecue

3/4 cup chili sauce
1/3 cup lemon juice
1/4 cup onion; grated
2 tablespoons dry mustard
1/2 cup Worcestershire sauce
2 teaspoons salt
2 teaspoons paprika

Combine all ingredients. Store refrigerated.

My favorite!

Yield: 1 serving

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

aem wrote:
> >
> Wrapping some tidbit in bacon and broiling, or grilling, it makes for
> some tasty appetizers. It can be shrimp, but it can also be scallops,
> and -- classically -- it can be chicken livers.

Yep, also known as Rumaki. I've done them with both chicken livers and
the water chestnut in the same wrap, and that works well too. I agree
that wrapping shrimp in bacon wastes a good shrimp....all you taste is
bacon and smoke.

>With or without a
> water chestnut. I've done them only a few times but enough to convince
> myself that it is the bacon that needs some care. You should trim the
> bacon to size for whatever you're wrapping with it, and before that you
> should partially cook it.

Again, I agree....it's a fine line between success and failure here,
and the recipe books don't give you enough information on the subject,
in my opinion. But once you get it right, ooooooooh.
My favorite though is almond stuffed whole dates wrapped in bacon and
broiled (grilled) until crispy. If you haven't tried these, please
do....very easy, and your guests can't quite figure out what that
awesome sweet/salty tasty morsel was that they popped in their mouth!

Sandy

"Joseph Littleshoes" > wrote in message
.. .
> kilikini wrote:
> > Okay, I was just going to wrap shrimp up in bacon and broil it, but I
did a
> > Google. People use everything from tobasco, to worcestershire,
horseradish,
> > jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
etc.
> >
> > Who here has made this and what did you use?
> >
> > kili
> >
> >
> Cleaned prawn wrapped in lean bacon and grilled, serve with a port wine
> reduction sauce.
> ---
> JL

Oooh, that sounds tasty!

kili

"Andy" <q> wrote in message ...
> kilikini, after taking an infinite amount of time, finally, on 04 Sep
> 2006, typed out:
>
>
> A restaurant in town makes Shrimp Lejon which is out-of-this-world
> delicious. Here's a recipe which seems to be posted everywhere...
>

(recipe snipped)

> 1 ounce cornichons, chopped
>

I know we just had the thread about how we don't understand people who don't
know what certain ingredients are, but what in the heck are cornichons?
LOL.

kili

kilikini wrote:
> Okay, I was just going to wrap shrimp up in bacon and broil it, but I did a
> Google. People use everything from tobasco, to worcestershire, horseradish,
> jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil, etc.
>
> Who here has made this and what did you use?
>
> kili

I used to do this a lot back when I ate pork.
A mixture of pineapple preserves, Italian dressing, garlic, black
pepper and a dash of soy - yum!! It's even better on the grill.

-L.

"Dave Smith" > wrote in message
...
> Jke wrote:
>
> > > Who here has made this and what did you use?
> > >
> > > kili
> >
> > I've never had such a dish. I wonder - to what extent do you still taste
the
> > shrimp? I would expect it to be overpowred by the bacon?
>
> Exactly. That is why I suggested not to do it. Scallops wrapped in bacon
and
> brushed with a spicy BBQ sauce are terrific.
>

I've done the scallops in bacon quite often, but I had shrimp in bacon at a
wedding reception once and thought I'd give them a try. Did the google and
found so many different ways to make it. I thought I'd ask the experts
here.

kili

"aem" > wrote in message
oups.com...
> kilikini wrote:
> > Okay, I was just going to wrap shrimp up in bacon and broil it, but I
did a
> > Google. People use everything from tobasco, to worcestershire,
horseradish,
> > jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
etc.
> >
> > Who here has made this and what did you use?
> >
> Wrapping some tidbit in bacon and broiling, or grilling, it makes for
> some tasty appetizers. It can be shrimp, but it can also be scallops,
> and -- classically -- it can be chicken livers. With or without a
> water chestnut. I've done them only a few times but enough to convince
> myself that it is the bacon that needs some care. You should trim the
> bacon to size for whatever you're wrapping with it, and before that you
> should partially cook it. In the microwave is easiest. You don't want
> loose bacon ends flopping around, and you definitely don't want
> uncooked bacon or overcooked scallops/shrimp. This is another case
> where taking that "extra" step makes a big difference in serving a
> well-finished product. -aem
>

I was wondering if I should partially cook the bacon first! Thanks!

kili

Jke wrote:
> I've never had such a dish. I wonder - to what extent do you still taste the
> shrimp? I would expect it to be overpowred by the bacon?

No. You only use a small piece of bacon and it imparts a smoky flavor
to the shrimp. It's wonderful!

-L.

"Terry Pulliam Burd" > wrote in message
...
> On Mon, 04 Sep 2006 20:48:47 GMT, "kilikini"
> > rummaged among random neurons and
> opined:
>
> >Okay, I was just going to wrap shrimp up in bacon and broil it, but I did
a
> >Google. People use everything from tobasco, to worcestershire,
horseradish,
> >jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
etc.
> >
> >Who here has made this and what did you use?
>
> Grill the shrimp on its own! It doesn't need no stinkin' bacon! And
> you might want to try my fave barbecue sauce - it's a bit zippy:
>

(recipe snipped)

Now you're making me think kabobs.............

kili

"-L." > wrote in message
ps.com...
>
> kilikini wrote:
> > Okay, I was just going to wrap shrimp up in bacon and broil it, but I
did a
> > Google. People use everything from tobasco, to worcestershire,
horseradish,
> > jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
etc.
> >
> > Who here has made this and what did you use?
> >
> > kili
>
> I used to do this a lot back when I ate pork.
> A mixture of pineapple preserves, Italian dressing, garlic, black
> pepper and a dash of soy - yum!! It's even better on the grill.
>
> -L.
>

Pineapple preserves sounds like a nice touch. Thanks!

kili

kili wrote:

> I know we just had the thread about how we don't understand people who
> don't know what certain ingredients are, but what in the heck are
> cornichons? LOL.

Gherkin-sized sour pickles.

Bob

"Bob Terwilliger" > wrote in message
...
> kili wrote:
>
> > I know we just had the thread about how we don't understand people who
> > don't know what certain ingredients are, but what in the heck are
> > cornichons? LOL.
>
> Gherkin-sized sour pickles.
>
> Bob
>
>

Learn something new every day! Thanks!

kili

kilikini, after taking an infinite amount of time, finally, on 05 Sep
2006, typed out:

>
> "Andy" <q> wrote in message
> ...
>> kilikini, after taking an infinite amount of time, finally, on 04 Sep
>> 2006, typed out:
>>
>>
>> A restaurant in town makes Shrimp Lejon which is out-of-this-world
>> delicious. Here's a recipe which seems to be posted everywhere...
>>
>
> (recipe snipped)
>
>> 1 ounce cornichons, chopped
>>
>
> I know we just had the thread about how we don't understand people who
> don't know what certain ingredients are, but what in the heck are
> cornichons? LOL.
>
> kili


kili,

"Cornichon is also a French word, but is in a little more common usage
among English speakers. Cornichons are pickled gherkin cucumbers. In
France, these tart pickles are classically served with ptés and smoked
meats. In other countries, they are apparently served with small, fried
strips of fish."

Probably help countereact some of the horseradish??

Andy

"Andy" <q> wrote in message ...
> kilikini, after taking an infinite amount of time, finally, on 05 Sep
> 2006, typed out:
>
> >
> > "Andy" <q> wrote in message
> > ...
> >> kilikini, after taking an infinite amount of time, finally, on 04 Sep
> >> 2006, typed out:
> >>
> >>
> >> A restaurant in town makes Shrimp Lejon which is out-of-this-world
> >> delicious. Here's a recipe which seems to be posted everywhere...
> >>
> >
> > (recipe snipped)
> >
> >> 1 ounce cornichons, chopped
> >>
> >
> > I know we just had the thread about how we don't understand people who
> > don't know what certain ingredients are, but what in the heck are
> > cornichons? LOL.
> >
> > kili
>
>
> kili,
>
> "Cornichon is also a French word, but is in a little more common usage
> among English speakers. Cornichons are pickled gherkin cucumbers. In
> France, these tart pickles are classically served with ptés and smoked
> meats. In other countries, they are apparently served with small, fried
> strips of fish."
>
> Probably help countereact some of the horseradish??
>
> Andy

Could be!

kili

In article >,
"kilikini" > wrote:

> I know we just had the thread about how we don't understand people who don't
> know what certain ingredients are, but what in the heck are cornichons?
> LOL.
>
> kili

Baby sour pickles that vacationed in France.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Melba's Jammin'" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > I know we just had the thread about how we don't understand people who
don't
> > know what certain ingredients are, but what in the heck are cornichons?
> > LOL.
> >
> > kili
>
> Baby sour pickles that vacationed in France.
> --

I have never heard of them! That's so funny.

kili

"Dave Smith" > schreef in bericht
...
> Jke wrote:
>
>> > Who here has made this and what did you use?
>> >
>> > kili
>>
>> I've never had such a dish. I wonder - to what extent do you still taste
>> the
>> shrimp? I would expect it to be overpowred by the bacon?
>
> Exactly. That is why I suggested not to do it. Scallops wrapped in bacon
> and
> brushed with a spicy BBQ sauce are terrific.

This reassures to me to an extent. But woudln't the sauce overpwero the
scallops?
>

"aem" > schreef in bericht
oups.com...
> kilikini wrote:
>> Okay, I was just going to wrap shrimp up in bacon and broil it, but I did
>> a
>> Google. People use everything from tobasco, to worcestershire,
>> horseradish,
>> jalepenos, PICKLE RELISH!?!?, lemon, lime, water chestnuts, sesame oil,
>> etc.
>>
>> Who here has made this and what did you use?
>>
> Wrapping some tidbit in bacon and broiling, or grilling, it makes for
> some tasty appetizers. It can be shrimp, but it can also be scallops,

> and -- classically -- it can be chicken livers.

Now I want that. It sounds good. Maybe I'd alternate the liver bites with
bacon wrapped prunes, too.

With or without a
> water chestnut. I've done them only a few times but enough to convince
> myself that it is the bacon that needs some care. You should trim the
> bacon to size for whatever you're wrapping with it, and before that you
> should partially cook it. In the microwave is easiest. You don't want
> loose bacon ends flopping around, and you definitely don't want
> uncooked bacon or overcooked scallops/shrimp. This is another case
> where taking that "extra" step makes a big difference in serving a
> well-finished product. -aem
>

Melba's Jammin' > wrote:

> "kilikini" > wrote:
>
> > I know we just had the thread about how we don't understand people who don't
> > know what certain ingredients are, but what in the heck are cornichons?
> > LOL.
>
> Baby sour pickles that vacationed in France.

Except in France (and most anywhere else) they are very rarely true sour
pickles, as they are almost invariably pickled in brine containing
vinegar. No fermentation takes place and no lactic acid is formed.
There is a good (and expensive) Austrian brand of true sour gherkins
here, but they are not labelled "cornichons"...

Bubba

kilikini wrote on 05 Sep 2006 in rec.food.cooking

> cornichons

http://static.deliaonline.com/images...hons-20695.jpg

about maybe 2 to 2 1/2 inches long and as thick as maybe 3 pencils bundled
together...darker green than a dill pickle. Little to no crunch.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mr Libido Incognito wrote:
> kilikini wrote on 05 Sep 2006 in rec.food.cooking
>
>> cornichons
>
> http://static.deliaonline.com/images...hons-20695.jpg
>
> about maybe 2 to 2 1/2 inches long and as thick as maybe 3 pencils bundled
> together...darker green than a dill pickle. Little to no crunch.
>
The ones I've purchased in the past are always much smaller than that.
Perhaps an inch and a half? And as fat as a pinkie finger but not more.

"Mr Libido Incognito" > schreef in bericht
...
> kilikini wrote on 05 Sep 2006 in rec.food.cooking
>
>> cornichons
>
> http://static.deliaonline.com/images...hons-20695.jpg
>
> about maybe 2 to 2 1/2 inches long and as thick as maybe 3 pencils bundled
> together...darker green than a dill pickle. Little to no crunch.

I find my gherkins have no crunch at room temp, but do have it at fridge
temp. A world of difference in enjoyability.


>
> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan

"Dave Smith" > wrote in message
...
> Jke wrote:
>
>> > Who here has made this and what did you use?
>> >
>> > kili
>>
>> I've never had such a dish. I wonder - to what extent do you still taste
>> the
>> shrimp? I would expect it to be overpowred by the bacon?
>
> Exactly. That is why I suggested not to do it. Scallops wrapped in bacon
> and
> brushed with a spicy BBQ sauce are terrific.
>


If you add a piece of sliced fresh jalapeno and do this same thing with
shrimp they are equally fantastic!

helen

<snip>
>
> Again, I agree....it's a fine line between success and failure here,
> and the recipe books don't give you enough information on the subject,
> in my opinion. But once you get it right, ooooooooh.
> My favorite though is almond stuffed whole dates wrapped in bacon and
> broiled (grilled) until crispy. If you haven't tried these, please
> do....very easy, and your guests can't quite figure out what that
> awesome sweet/salty tasty morsel was that they popped in their mouth!
>
> Sandy
>

Bleah! I make these all the time for parties and folks *love* them but I
can't stand them!
<sshudder>

helen

<snip>
>> uncooked bacon or overcooked scallops/shrimp. This is another case
>> where taking that "extra" step makes a big difference in serving a
>> well-finished product. -aem
>>
>
> I was wondering if I should partially cook the bacon first! Thanks!
>
> kili
>
>

When I do it I usem 1/2 of a piece of that precooked stuff. Or you can
precook your own .....I have some stuff that I precooked sitting in the
fridge right now just waiting for the breakfast BLT.

yum
helen