This is easily one of Americas Best Classic appetizers! Who doesn’t love bacon wrapped- anything? If the Pig is a magical animal and the shrimps is the fruit of the sea…. Put the two together and you have a marriage made in heaven between the 2 most magical proteins. It’s literally a magical fruit. Not only that but it’s so easy to do, that it’s a crime not to do it.
To make this we need:
A pound of bacon strips cut in half
A pound of pealed and deveined Louisiana Gulf Shrimp (extra large or bigger) -leave the tail on.
Salt Pepper Garlic Powder
Cajun or creole seasoning
For the glaze:
Half a stick of butter
Peal and devein the shrimp, leaving the tail on.
Rinse and pat dry the shrimp
Mix together: ground mustard, SPG, garlic powder, onion powder and creole seasoning.
Season the shrimps and set to the side
Preheat oven to 400
Cut the bacon in half and place on a dry rack in an oven pan.
Bake the bacon for 5 minutes and remove to cool
While the bacon is cooling make the glaze:
Melt a half stick butter and add in honey, maple syrup, brown sugar and smoked paprika
Bring to boil and cook until thickened into a very thick syrup.
Turn off heat and set aside
Wrap the shrimps with the bacon and put a toothpick through to hold still. [if you wrap the bacon and slip the ends under the wrap you won’t need the toothpicks]
Bake an additional 5-10 minutes
Remove from oven and brush glaze on both sides of the shrimp.
Put into the oven for another 5 minutes then remove and serve
Garnish with green onion, chive or parsley
Tip: add some bourbon to the glaze and really kick it up big time!