Bacon-Wrapped Shrimp with Bourbon Glaze
User Reviews
5
Bacon-Wrapped Shrimp with Bourbon Glaze
Description
Bacon-Wrapped Shrimp with Bourbon Glaze combines peeled and deveined shrimp wrapped individually with partially cooked bacon secured by toothpicks. After pre-baking the bacon to render some fat, the shrimp are seasoned with salt and pepper then wrapped in bacon. The shrimp are arranged on a rack over a foil-lined sheet pan to allow air circulation during baking. A glaze of brown sugar and bourbon is brushed onto the shrimp in two layers, then the shrimp bake until the bacon crisps and the shrimp turn pink and opaque. Freshly cracked black pepper is added in the final step. Garnishing with chopped chives adds a mild onion flavor and color contrast.
The baked bacon creates a slightly crispy texture that contrasts with the tender, juicy shrimp. The bourbon and brown sugar glaze gives a sweet caramel note balanced by the savory bacon and subtle spice from the black pepper, making these shrimp an appealing appetizer or party snack. They can be served warm or at room temperature.
Soaking toothpicks before use prevents burning during baking. Cutting bacon slices in half after partial baking helps with portion size and wrapping. Using a wire rack keeps the bacon from sogginess by letting excess fat drain. Multiple glaze applications during baking create a sticky, flavorful coating. The recipe doesn't include explicit storage instructions, so serving fresh is best.
Ingredients
- 1 pound Shrimp (16/20), deveined, shell removed, tail on
- 8 lices Bacon
- 1/3 cup dark brown sugar , lightly-packed
- 2 tablespoons bourbon
- black pepper freshly-cracked
- chives for garnish, snipped
Instructions
- Soak 16-20 toothpicks in water for 30 minutes. Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with foil and arrange bacon slices in a single layer. Bake 6-8 minutes, until fat is beginning to render but bacon is not yet crisp. Remove from oven, drain bacon on paper towels, and cut each slice in half. Carefully discard any remaining bacon fat on the pan.
- Lightly season shrimp with salt and pepper. Wrap one piece of bacon around each shrimp, overlapping ends and securing with a soaked toothpick.
- Place a wire cooling rack on the baking sheet and arrange wrapped shrimp in a single layer. In a small bowl, stir together brown sugar and bourbon until dissolved. Brush glaze onto the front and back of each bacon-wrapped shrimp.
- Bake shrimp for 5 minutes. Remove from oven, brush with a second layer of glaze, and season with freshly-cracked black pepper. Continue baking 5-8 minutes, until shrimp are pink and opaque, and bacon is crisp.
- Sprinkle with chives, if desired, and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16shrimp
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 294mg | 12% |
| Potassium | 50mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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