Ingredients with Measurements:
- 12 large shrimp, peeled and deveined
- 6 slices of bacon, cut in half
- 2 jalapeño peppers, seeded and sliced into thin strips
- 1 tablespoon olive oil
- Salt and pepper to taste
- Toothpicks
Special equipment needed:
- Baking sheet
- Aluminum foil
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, toss the shrimp with olive oil, salt, and pepper.
3. Take a slice of bacon and wrap it around a jalapeño strip and a shrimp, securing it with a toothpick. Repeat with the remaining shrimp.
4. Line a baking sheet with aluminum foil and place the bacon-wrapped shrimp on it.
5. Bake for 15-20 minutes or until the bacon is crispy and the shrimp is cooked through.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories per serving: 180
Fat: 12g
Protein: 14g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 420mg
Substitutions for ingredients:
- Instead of shrimp, you can use scallops or small pieces of chicken.
- If you don't like spicy food, you can omit the jalapeño peppers.
Variations:
- You can add a sprinkle of grated Parmesan cheese on top of the bacon-wrapped shrimp before baking.
- For a different flavor, you can brush the shrimp with barbecue sauce or honey mustard sauce before wrapping them in bacon.
Tips and tricks:
- Make sure to soak the toothpicks in water for 10-15 minutes before using them to prevent them from burning in the oven.
- If the bacon is not crispy enough, you can broil the shrimp for a few minutes at the end of the cooking time.
- Serve with a dipping sauce of your choice, such as ranch dressing or sweet chili sauce.
Storage instructions:
Leftover bacon-wrapped shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the bacon-wrapped shrimp on a baking sheet and bake in a preheated oven at 375°F (190°C) for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the bacon-wrapped shrimp on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, lemon wedges, or chopped scallions.
Pairings:
This recipe pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, such as asparagus or Brussels sprouts, or a simple green salad.
Troubleshooting advice:
- If the bacon is not wrapping tightly around the shrimp, you can partially cook the bacon in the microwave for a few seconds before wrapping it around the shrimp.
- If the shrimp is overcooked, it will become tough and rubbery. Make sure to check the shrimp after 15 minutes of baking and remove them from the oven when they are just cooked through.
Food safety advice:
- Make sure to handle raw shrimp properly and wash your hands and utensils thoroughly after handling them.
- Cook the shrimp to an internal temperature of 145°F (63°C) to ensure that they are safe to eat.
Food history:
Bacon-wrapped shrimp is a popular appetizer in many restaurants and is often served at parties and gatherings. The combination of salty bacon and sweet shrimp is a crowd-pleaser.
Flavor profiles:
Salty, smoky, spicy, and sweet.
Serving suggestions:
Serve the bacon-wrapped shrimp as an appetizer or as part of a seafood platter.
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