Prawn and Bacon Brochettes
photo by Boomette
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 5 ounces bacon, thinly sliced (or jamon)
- 24 prawns, peeled (medium to large uncooked, headless)
- black pepper, freshly ground to taste
- 1 tablespoon olive oil
- 2 lemons, quartered
directions
- Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.
- On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.
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Reviews
-
WOW! Love bacon, love prawns, but I don't think I've had them together before. Having enjoyed these, I cannot imagine why not! These were sensational. We enjoyed them on a bed of rice with diner524's Recipe #222441. I scaled the recipe back to serve two but I'm really looking forward to making them for guests. And what could be easier? It's basically all prepared ahead. Like **Tinkerbell**, we loved the lemon juice. But I would have added it even if it hadn't been in the recipe. My only addition - as I love garlic with prawns - was a little minced garlic on each prawn before wrapping the prawn with the bacon. Thank you so much for sharing this wonderful recipe, diner524! Made for PRMR.
-
We created our own Tapas bar last night for dinner & this recipe was on the menu. DH grilled them on the outdoor grill & we tested two types of bacon. Both meats were equally good with the prawns & we could have eaten only these brochettes for dinner & been satisfied. What put these over the top for me was the simple squeeze of lemon at the end. The tang of the lemon made the flavors of the prawns & bacon explode in your mouth. Already have requests to make this again when our family is in town for DD's birthday this summer. :) Made for Zaar World Tour 5 - Ali Baba's Babes!
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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