Piggyback Shrimp
By
Lynnda Cloutier
@eatygourmet
2
Here’s a succulent combination of shrimp and bacon broiled to perfection and accompanied by a zesty sauce. Unknown source
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
- 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.
About Piggyback Shrimp
Course/Dish: Seafood Appetizers
