Piggyback Shrimp

Piggyback Shrimp Recipe

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Lynnda Cloutier


Here’s a succulent combination of shrimp and bacon broiled to perfection and accompanied by a zesty sauce. Unknown source

★★★★★ 2 votes


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1 cup finely chopped onion
2 tbsp. unsalted butter
3/4 cup chili sauce
1/4 cup water
3 tbsp. worcestershire sauce
3 tbsp. packed light brown sugar
1 tbsp. distilled white vinegar
1 tbsp. tomato paste
1/4 tsp. dry mustard
1/8 tsp. tabasco sauce
20 medium or large shrimp, peeled and deveined
20 strips of bacon, 2 1/2 inches each

How to Make Piggyback Shrimp


  • 1In pan, sauté onion in butter til transparent, about 5 to 6 minuses. Add chili sauce, water, Worcestershire, brown sugar, vinegar, tomato paste, mustard and Tabasco. Heat til boiling; reduce heat and simmer for 20 minutes or til thickened. Remove from heat
  • 2Dip each shrimp into sauce and set aside for 20 minutes. Wrap each shrimp in 1 piece of bacon and place on broiler tray. Broil 4 inches from source of heat til bacon is crisp, 3 to 4 minutes on each side. Warm reserved sauce. Serve shrimp accompanied by sauce.

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About Piggyback Shrimp

Course/Dish: Seafood Appetizers

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