Ingredients with Measurements:
- 16 large shrimp, peeled and deveined
- 8 slices of bacon, cut in half
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rum
- 1 clove garlic, minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 16 toothpicks
Special equipment needed:
- Baking sheet
- Aluminum foil
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. In a small bowl, whisk together the soy sauce, brown sugar, rum, garlic, ginger, and black pepper.
3. Wrap each shrimp with a half slice of bacon and secure with a toothpick.
4. Place the bacon-wrapped shrimp on a baking sheet lined with aluminum foil.
5. Brush the shrimp with the soy sauce mixture, making sure to coat them evenly.
6. Place the baking sheet in the preheated grill or oven and cook for 10-12 minutes, or until the bacon is crispy and the shrimp are pink and cooked through.
7. Remove the baking sheet from the grill or oven and let the shrimp cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 210
Fat: 10g
Carbohydrates: 9g
Protein: 18g
Substitutions for ingredients:
- Instead of rum, you can use apple cider vinegar or white wine vinegar.
- If you don't have soy sauce, you can use Worcestershire sauce.
Variations:
- You can add pineapple chunks to the toothpick with the shrimp and bacon for a sweet and savory twist.
- Instead of shrimp, you can use chicken or beef.
Tips and tricks:
- Soak the toothpicks in water for 10-15 minutes before using them to prevent them from burning on the grill or in the oven.
- If using the oven, you can broil the shrimp for the last 2-3 minutes to get the bacon extra crispy.
Storage instructions:
- Store any leftover shrimp rumaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the shrimp rumaki, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp rumaki on a platter with toothpicks removed and garnished with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with a side of steamed rice or a salad.
Suggested side dishes:
- Steamed rice
- Salad
Troubleshooting advice:
- If the bacon is not crispy enough, you can broil the shrimp for the last 2-3 minutes to get the bacon extra crispy.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent any foodborne illnesses.
Food history:
- Rumaki is a popular appetizer that originated in the United States in the 1940s and 1950s. It is typically made with chicken liver wrapped in bacon, but this recipe uses shrimp instead.
Flavor profiles:
- Sweet, salty, savory
Serving suggestions:
- Serve as an appetizer or as a main dish with a side of steamed rice or a salad.
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