Grilled Shrimp Dim Sum

Lynn Dine

By
@diner524

This recipe I found in the "The Barbecue Bible", by Steven Raichlen. This appetizer has advantage over deep fried versions by heightening the flavor and reducing the fat. Note: skewers or toothpicks should be soaked for one hour in cold water before grilling.


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Comments:

Serves:

4

Prep:

5 Min

Cook:

10 Min

Method:

Grill

Ingredients

12
shrimp, large in size
12
scallions, roots and green parts removed
6 slice
bacon

Directions Step-By-Step

1
Preheat the grill to medium-high.
2
Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.
3
Nestle each scallion white in the curved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.
4
When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Chinese