Sunday, February 5, 2012

Applewood Bacon Wrapped Shrimp with an Asian Glaze

We were invited to a Super Bowl party and I offered to bring an appetizer.  I went back and forth on many ideas but settled on making something new to post on my blog.  I decided, since I have been craving this and dying to make it for the first time, that I would make up a recipe for Bacon Wrapped Shrimp.
To make the glaze add to a bowl, 8 oz Honey, 1/4 Cup Stone Ground Mustard, 2 Tbl Soy Sauce, 3 Tbl Apple Cider Vinegar, 1 Tbl Rice Vinegar, 1 tsp Freshly Grated Ginger, and S&P to taste.  While stirring with a wire whip, drizzle in 2 tsp Sesame Oil.
I am not sure how many people will be there but the host is roasting an whole pig.  I plan to buy 4-5 pounds Jumbo Shrimp head on.   Peel and clean shrimp, keeping the tail on for handling and cleaning out the top vein.  Place these on a paper towel lined sheet pan.  I bought U-10 Shrimp at the Mandeville Seafood Market and got 56 (5 lbs cost $35 which is a very good price).  You have to do the math on the bacon, too.  Each strip nets 4 pieces.  Buy the bacon by the slice not the weight so you have enough, so in this case, 15 slices.
To assemble, cut Applewood Smoked Bacon in 2 directions, in half down the middle and then in half crosswise.  This provides nice sized strips to work with and won't over power the shrimp flavor.  Pat dry the shrimp and toss it in 1/4 Cup Melted Butter.  Wrap each shrimp with a strip of bacon and secure with a toothpick. Place on a foil lined sheet pan without stacking the shrimp.  Baste with glaze.
Preheat oven to 425.  Place in the oven and cook until the shrimp is pink and curls, about 7 minutes.  (When entertaining, you can do this an hour in advance and finish once guests arrive.)  Switch from oven to broiler.  Turn the shrimp over and baste again.  When ready, broil shrimp for 3 minutes in the broiler turning the shrimp over half way through the cooking process.  If you want, drizzle additional glaze on the shrimp before serving and top with thinly sliced Scallions.  (NOTE: This is very important!  If you plan to add the glaze at the end, set it aside once you make the glaze so it isn't contaminated with the raw shrimp and bacon in the basting process). If you want to spice up this dish, add Red Pepper Flakes to the glaze or sprinkle on the the finished dish.  Wow, the guests really enjoyed this dish!!

1 comment:

Karen _ sushigal said...

Can't wait to try this. Sounds delicious