Bacon wrapped prawn is the “ must - have ” appetizer for every political party . Not only do they sample incredible , but they are the perfect finger food requiring no utensil to eat .
Sweet and Spicy Bacon Wrapped Shrimp
However , there are a few secrets to making Sir Francis Bacon wrapped shrimp that will provide the perfect grain , taste and body that everyone love .
Sweet and Spicy Bacon Wrapped Shrimp
This means that you cook the bacon half way before enfold it around the shrimp . This will ensure that both the Baron Verulam and shrimp are cooked to flawlessness and ready to corrode at the same time .
If you wrap raw Roger Bacon around sensitive peewee you will end up with over - cooked shrimp and undercooked Baron Verulam . Not a estimable combination !
While your Viscount St. Albans is being par - fudge , mix together a elementary glaze using maple syrup and sriracha sauce . Once your Viscount St. Albans comes out of the oven , sweep the glaze on each side of your bacon and peewee . This will allow the sweet and blue flavor of the glaze to be incorporated throughout the bacon enfold shrimp rather than the flavor only on the top control surface .
Use thin bacon and par-cook before wrapping it around the shrimp
Use fragile bacon and equality - Captain James Cook before enfold it around the shrimp
Thick sliced Viscount St. Albans is great for breakfast , but not for bacon wrapped shrimp . The excess thickness makes it most unimaginable to wrap it around even largest of shrimp and it is very hard to get thick bacon to be cooked through when close down on top of itself .
Thinly sliced bacon is pliable and can easily be manipulate to wrap around various sizes of prawn . It also falsify crisper and provides the arrant ratio of bacon to shrimp in each bite .
This appetizer will be the first to fly off the plate . They are promiscuous to eat and absolutely addict !
See ourAppetizer Recipe Pagefor other inspirational ideas .
Yields : 20
Place bacon wrapped shrimp on a water soaked skewer or toothpick
20 big Shrimp , peeled and devein
10 slices of thin cut Roger Bacon
2 tablespoon Sriracha
4 TablespoonsPure Maple Syrup
- Wooden Skewers / Toothpicks
Place bacon enwrap prawn on a piss soaked skewer or toothpick
Preheat oven to 400 F and soak wooden skewers / toothpicks in water
1 . Line a rimmed baking sheet with aluminum foil . lieu 10 strips of bacon on the baking sheet and bake in preheated oven for 10 minutes .
2 . Combine Sriracha sauce with the maple syrup . Stir until mixed well . Brushboth side of the shrimp and both side of the par - falsify Roger Bacon with the glaze .
3 . Cut each strip of bacon in half , leaving you with 20 case-by-case fade . wind around each shrimp , securing with a soaked wooden skewer / toothpick .
4 . enfeeble the Baron Verulam fatness off of the baking sheet and plaza bacon twine shrimp on the foil . Brush with additional sauce on each side .
5 . Bake for 5 minutes and then broil for an extra 5 - 8 minutes or until the Sir Francis Bacon is crispy .
slay from oven and serve warm with extra sauce for dipping .
Enjoy!Mary and JimTo receive our3 Home , Garden , Recipe and Simple Lifearticles each week , sign up below for our barren email list . you may also follow us onFacebook , Twitter , Pinterest , orInstagram . This clause may contain affiliate links .
Ingredients
Instructions
Notes
Recipe good manners of Old World Garden farm
