Friday, June 27, 2014

Potato Salad with bacon


Ingredients


  • Preparation
    6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
  • 1/2 pound bacon, cooked and crumbled
  • green onions, chopped
  • celery ribs, finely chopped
  • 2 tablespoons diced pimiento, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Garnishes: paprika, celery sticks
  1. Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
  2. Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
Note:
Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

bacon wrapped shrimp recipe

Ingredients
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons olive oil
4 teaspoons paprika
1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 teaspoon cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise

Directions
  1. In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade
  2.  into a large resealable plastic bag; add shrimp.
  3.  Seal bag and turn to coat; refrigerate for 30-60 minutes. 
  4. Cover and refrigerate remaining marinade for basting.
  5. In a large skillet, cook bacon over medium heat until cooked but not crisp.
  6.  Drain on paper towels
  7. . Remove shrimp from marinade; discard marinade.
  8.  Wrap each shrimp with a piece of bacon and secure with a toothpick.
  9. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  10.  Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade.
  11.  Yield: 1-1/2 dozen.
http://www.tasteofhome.com/recipes/spicy-bacon-wrapped-shrimp#ixzz35riOrnRY