Bacon Wrapped Sweet Chili Shrimp with Macadamia Recipe

This is a super fast and super easy recipe that everyone will love. It makes an impressive appetizer and is terrific for parties and special occasions.It uses pre-cooked bacon (found next to the regular bacon in the supermarket) to save time, but you can use your favorite bacon (pepper bacon would be great.) Just cook slowly over medium heat (or in the oven) until the bacon is cooked through but still flexible (not crisp)

Sweet chili sauce can be found in Asian grocery stores and in the Asian foods section of many supermarkets.

Cook Time:5mits
Total Time:20 mits
Yield:24 Pieces


  • 24 thin bamboo skewers or toothpicks
  • 12 slices pre-cooked bacon
  • 24 cooked & peeled jumbo shrimp
  • 1/2 cup sweet chili sauce
  • 1/2 cup finely chopped macadamia nuts


Soak the skewers or toothpicks in water for about 5 minutes.Cut each slice of bacon in half. Wrap bacon around the middle of each shrimp and secure with a skewer or toothpick. (Note: You can leave the tail on or remove it, as desired.)

Brush the wrapped shrimp with sweet chili sauce on both sides. Place shrimp in a broiling pan and broil briefly until bacon is lightly colored, turning once

Dip both sides of each shrimp lightly in chopped macadamias. You can return them to the broiler for a few seconds to toast the macadamias, but it’s not necessary.

Makes 24 pieces of Bacon Wrapped Sweet Chili Shrimp

Shrimp And Feta Hand Pies Recipe

Try these easy to make hand pies: the crust is made with refrigerated pie crust sheets (available in the supermarket case with the refrigerated biscuit dough rolls) and they’re filled with a tasty Greek-style shrimp and feta cheese filling.You can give them a fancier look by fluting the edges, or a rough, homemade look by just rolling the edges up. Either way they’re creamy, savory, and very, very good.

In addition to being a terrific snack, you can serve them with a green salad for dinner, and they’re great as a hearty homemade lunch to take to the office.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes


  • 8 oz medium or large cooked shrimp, peeled & deveined
  • 1/2 cup finely crumbled feta cheese
  • 2 Tbsp finely chopped shallots (or onion)
  • 1 tsp lemon juice
  • 1/2 tsp dried oregano
  • 1 tsp olive oil
  • 1/4 tsp black peppper
  • 15 oz package refrigerated pie crust sheets (2 rolled sheets)


Preheat the oven to 425 degrees. In a bowl, combine the shrimp, feta, shallots, lemon juice, oregano, olive oil, and black pepper.Unroll the pie crust dough on a lightly floured work surface. Wet a one-inch border around the edge, then wet a one-inch wide ‘X’ across the dough (like the spokes of a wheel.) You’ll end up with four triangular ‘dry spots’ on the dough.

Divide the filling between the four triangles, then lay the second sheet of dough on top. Starting from the middle and working toward the edges, press out the air while sealing the dough around the filling. Cut the dough to separate the triangles, then fold or roll the edges.

Place the pies on a non-stick baking sheet. Brush with olive oil and sprinkle with a little coarse salt, if desired. Bake at 425 degrees for 12-15 minutes or until golden.

Makes 4 Shrimp and Feta Hand Pies.

Shrimp Enchiladas

Ingredients: Makes 4 enchiladas

5 tablespoons olive oil
2 cloves minced garlic
1 teaspoon ground ginger
1/2 teaspoon hot sauce
16 large shrimp, peeled and deveined, without tails
4 (8 inch) flour tortillas
3/4 cup shredded Cheddar and Monterey cheese blend
2 cups fresh salsa

Directions .
In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours. Preheat oven to 350 degrees F (175 degrees C). . Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas. Bake in a preheated oven for 20 minutes or until shrimp are pink.

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This vibrantly colored, full-flavored dish comes from Suzanne Goin’s award-winning cookbook, Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. “Serve the spot prawns with salt and lemon and a big hunk of crusty bread,” she advises. “This is a messy feast, so choose guests who will enjoy participating in a primal feeding frenzy.” If you can’t find spot prawns, use any sustainable fresh prawns or large shrimp sold in their shells.

  • (Serves 6)
  • 24 large prawns* (about 4 1/2 pounds)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 cups sliced shallots
  • 1 tablespoon thyme leaves
  • 1 tablespoon thinly sliced chile de árbol
  • 1/2 cup sliced garlic
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 pints cherry tomatoes, cut in half
  • Yellow tomato confit (recipe below)
  • 1/4 cup sliced flat-leaf parsley
  • 1 tablespoon chopped oregano
  • 2 tablespoons sliced green basil
  • 2 tablespoons sliced opal basil
  • 1 lemon, for juicing

Use kitchen scissors to cut the shells of the spot prawns down their backs, from the base of their heads to the tips of their tails. (Don’t remove the shells.) If the prawns are wet, dry them with paper towels.

Heat two heavy-bottomed sauté pans over high heat for 3 to 4 minutes. (You will need to cook the prawns in batches to avoid overcrowding them.) Swirl 2 tablespoons of olive oil into each pan, and carefully place the prawns in the pans, on their sides.

Season each batch of prawns with 1/2 teaspoon salt and some pepper. Pour another 2 tablespoons of oil into each pan, and cook about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side.

Turn the prawns over, drizzle another 2 tablespoons of oil into each pan, and season the second side of each batch with 1/2 teaspoon salt and some pepper. Cook another 3 minutes or so, until the prawns are just cooked. (You can peek inside the cut shell to see that the flesh is completely opaque.)

Remove the prawns to a platter and turn the heat under both pans down to medium-low. Divide the shallots, thyme, and sliced chiles between the two pans. Season each pan with 1/4 teaspoon salt and some pepper.

Cook 2 minutes, until the shallots are translucent, scraping the pan with a wooden spoon to release all the flavorful shrimp bits. Divide the garlic between the pans and cook 3 to 4 minutes, stirring often, until the shallots and garlic are soft and just starting to color.

Turn the heat back up to high and add half the cherry tomatoes, 1/2 teaspoon salt and lots of freshly ground black pepper to each pan. Taste for seasoning and cook a minute, stirring often.

Add half the prawns, sliced parsley, oregano and the two basils to each pan and roll the prawns in the cherry tomatoes to coat well. This final step really helps coat the prawns in the cherry tomato sauce.

Spoon the hot yellow tomato confit onto a large warm platter.

Arrange the prawns on the platter and squeeze a generous amount of lemon juice over them. Spoon the remaining cherry tomato sauce over the top.

Serve with lots of crusty bread for sopping up the sauce and juices.

* Other sustainable shrimp or prawns may be substituted.


The seafood in this easy curry recipe can be based on what’s available; it’s as satisfying with mussels, crab, and halibut or Pacific cod, as with the shrimp and scallops called for here.

  • 1 1/2 tablespoons vegetable oil
  • 6 green onions, sliced, white and light green parts separated from dark green parts
  • 2 small fresh red Thai chilies or 1 red jalapeno, sliced
  • 1/4 cup Thai green curry paste
  • 1, 13- 14-ounce can unsweetened coconut milk
  • 3/4 cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon grated lime zest
  • 4 baby bok choy, sliced crosswise
  • 12 ounces uncooked shrimp, peeled and deveined, from the “Best Choice” or “Good Alternative” list
  • 12 ounces sea scallops (U.S. farmed “off-bottom” scallops are a Seafood Watch “Best Choice“)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced fresh basil
  • Freshly cooked rice, such as basmati or jasmine

Heat the oil in a heavy, large pot over medium heat. Add the white and light green parts of the green onions and the chiles. Sauté until tender, about 2 minutes. Add the curry paste and stir until fragrant, about 1 minute. Mix in the coconut milk, 3/4 cup water, lime juice, fish sauce and lime zest. Simmer 5 minutes to blend the flavors.

Add the bok choy, shrimp and scallops to the pot. Cover and simmer until the shrimp are just pink and the scallops just opaque in the center, about 5 minutes. Sprinkle the green part of the green onions, cilantro and basil over the curry. Spoon rice into four bowls. Spoon the curry over and serve immediately.

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