July 1 Recipe: Bacon Wrapped Gulf Shrimp Salad - ABC 33/40 - Birmingham News, Weather, Sports

July 1 Recipe: Bacon Wrapped Gulf Shrimp Salad

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Appetizer: Bacon Wrapped Gulf Shrimp Salad


  • 2 strips of Bacon cut in half
  • 4 Peeled and Deveined Shrimp
  • 2 cups mixed lettuce
  • ½ cup of cooked Sweet Corn
  • 4 Cherry Tomatoes cut in half
  • 1 tbsp Feta Cheese
  • 3 slices of red onions
  • ½ cup of Balsamic vinegar
  • 1 tbsp of Olive Oil

1.       Take bacon and wrap shrimp, sauté bacon wrap shrimp on both sides till golden brown. Set aside

2.       In a bowl, add corn, cherry tomatoes, feta cheese, red onions, and lettuce and mix well

3.       Toss with balsamic vinegar. Seasoned to taste

Entrée: Chicken Saute with Hoppin John, lemon butter sauce and capers

1 4oz. Chicken Breast(Boneless Skinless)

¼ Cup Flour

2 eggs beaten

3 cups panko bread crumbs

1 tsp canola oil

Salt and pepper

Directions for Chicken:

1.       Season chicken breast on both sides

2.       Heat oil place chicken in pan to sauté

3.       Saute on both sides until golden brown

4.       Finish in oven approximately 3 min until chicken is done

5.       Set aside on cooling rack

Ingredients for Sauce:

1 cup white wine

Juice of 1 lemon

3 tbsp of unsalted butter

1 tsp of capers

Directions for sauce:

1.       Using the same pan that the chicken was sautéed in, add white wine, squeeze on 1 whole lemon, and ¼ heavy cream on med/high heat

2.       Continue cooking until sauce is reduced by half of its original volume

3.       Turn down and let cool

4.       Add unsalted butter slowly

5.       Salt and pepper to taste/Set aside

Hoppin John


½ cup cooked rice

½ cup cooked black eye peas(Reserve 1 oz. of cooking liquid from peas)

1 tbsp green onions

1 tbsp diced tomatoes

Salt and pepper to taste


1.       Heat pan

2.       Add reserved liquids

3.       Add all other ingredients

4.       Salt and pepper to taste

Dessert: Angel Food Cake with fresh summer berries and lemon whipped cream(if possible)