Currently cooking from Tasty by Roy Finamore
Two things I learned while making this dish:
1. Bacon and shrimp are both very slippery and resist staying wrapped together, even when skewered.
2. Bacon is flammable.
Did you notice that there’s no picture accompanying this post? That’s because I was too busy trying to put out the fire to take pictures. Who knew that dripping bacon grease plus grill would equal leaping flames? Okay, in some logical part of my brain, I probably knew that that might happen, but in my eagerness to try this, I ignored those warnings.
This recipe starts out by wrapping a piece of bacon around an extra-large shrimp and skewering them together. The skewers are then brushed with a mixture of ketchup, maple syrup and soy sauce (or fish sauce) and grilled. In Tasty, there is a beautiful shot of perfectly grilled shrimp surrounded by a crispy piece of bacon. I’m going to make myself feel better and believe that they totally doctored that photo.
Bryan and I were able to scavenge a few of the less burnt shrimp. The combination of the salty and sweet was really nice. Look for a repeat of this recipe soon. With pictures, hopefully.
Bacon wrapped shrimp was one of my favorite dishes at a restaurant in Morehead City, back in my traveling days. (They used BBQ for their sauce.) I’ve tried to recreate it myself a few times but haven’t had much luck. My first few attempts would have either under done bacon (big no no with me) or over cooked shrimp. Yuck. So I tried partially cooking the bacon before wrapping the shrimp but then it didn’t want to bend. I would so love to know if you get this down as I would love to learn from you. I would drive back to that restaurant just to have it again… well, almost.
I love bacon and shrimp so save me a piece when you get it right…lol