Bacon-wrapped shrimp recipe for the perfect game day appetizer
Christine Pittman, Founder of COOKtheSTORY.com and The Cookful, shares her recipe with Fox News
{{#rendered}} {{/rendered}}Need a last-minute appetizer for NFL game day? This bacon-wrapped shrimp is a top contender.
"One of my favorite recipes because it’s done with frozen shrimp which makes them so easy! This recipe was inspired by my parents, they used to make a Rumaki [an hors d'oeuvre from Tiki or Polynesian culture] dish that I was never too fond of because I wasn’t a fan of chicken liver," Christine Pittman, Founder of COOKtheSTORY.com and The Cookful, tells Fox News, "At some point, I had a bacon-wrapped shrimp and I discovered how much I liked this combination."
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{{#rendered}} {{/rendered}}Need a last-minute appetizer for game day? This bacon-wrapped shrimp is a top contender. (Christine Pittman)
When making, follow Pittman’s savvy tip: "Use full-length bacon, not center-cut, because you’re going to cut the strips in half, and you want it to be long enough to go all the way around," she says.
The recipe pairs nicely with a sweet chili sauce, says Pittman. "The combination of sweet, tangy, spicy, and the richness of the bacon is lovely." Get the recipe below.
LEMON CHICKEN SPAGHETTI WITH CREAMY ALFREDO SAUCE: TRY THE RECIPE
{{#rendered}} {{/rendered}}Easiest Bacon-Wrapped Shrimp by Christine Pittman
Serves 6
Prep time: 10 minutes
Cook time: 10 minutes
{{#rendered}} {{/rendered}}Ingredients
Cooking spray or oil
12 slices of bacon
{{#rendered}} {{/rendered}}24 large frozen shrimp, peeled, deveined, with tail
Sweet chili sauce (optional)
Christine Pittman, Founder of COOKtheSTORY.com and The Cookful, shared her bacon-wrapped shrimp recipe with Fox News. (Christine Pittman)
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{{#rendered}} {{/rendered}}Instructions
1. Turn on your broiler and arrange the rack in the oven to be about 6 inches away from the heat elements.
2. Put an oven-safe baking rack over a large heavy-duty rimmed pan.*
{{#rendered}} {{/rendered}}3. Spray the baking rack with cooking spray.
4. Cut a slice of bacon in half such that it is half as long as it was when it started. Repeat with remaining bacon slices. I use kitchen shears and cut the entire package of bacon in half at once.
5. Take the shrimp out of the freezer.
{{#rendered}} {{/rendered}}6. Grab a hold of a still-frozen shrimp. Wind a halved bacon slice around it, leaving the tail uncovered.
7. Place the shrimp on the prepared baking rack.
8. Repeat by wrapping each shrimp in a bacon half, arranging them in a single layer on the prepared pan.
{{#rendered}} {{/rendered}}9. Put the pan of bacon-wrapped shrimp on the oven rack under the broiler. Cook for 4-8 minutes, or until the tops look like they’re crisping up. Use tongs to flip over all of the bacon-wrapped shrimp, being careful to not unwind any loose bacon.
10. Continue to cook until the bacon all around the shrimp is cooked and looking a bit crisp in places, about 4-8 more minutes. If any bits of bacon start to seem burnt in spots, flip those ones over.
11. Remove shrimp from oven and serve immediately with sweet chili as a dipping sauce, if desired.
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*You need to use a baking rack so that the shrimp aren’t sitting in bacon grease as they cook. It also helps to get the bacon crispy if the air is circulating around them. Using a rimmed baking sheet is also necessary so that the bacon grease doesn’t run off the pan and into your oven. Using a heavy-duty pan helps also because the broiler is high heat, and you want something that can withstand that. You can use a broiling pan. I find it best to use the bottom deep broiling pan with a baking rack set on top of it.