I was looking for an appetizer for last night’s Super Bowl, and found this recipe for Broiled Bacon-Wrapped Shrimp. After all, the only thing better than shrimp is bacon, right? I was sure that combining the two together was a sure winner. Unfortunately, no. Overall, I’d only give the recipe 3-1/2 stars, which is pretty amazing since I usually give both main ingredients almost 5-stars on their own. The main shortcoming was that the shrimp lacked flavor. The ratio of 1-bacon-slice to 6-shrimp was too stingy. Next time I will try 1-bacon-slice to 4-shrimp. But even considering the lack of sufficient flavorings, both my sons enjoyed the shrimp (so still a success).
- First and foremost, the shrimp needed more flavor. More Bacon, more anything. Next time I will use each slice of bacon to wrap 4 shrimp instead of 6. Also, the slightly longer strips will be easier to wrap.
- While the recipe calls for 21 to 25 per pound shrimp, I used the 26 to 31 that I already had in my freezer. It had been on sale for $5/lb.
- Because my shrimp were slightly smaller, I needed 5 strips of bacon to cover all my 30 shrimp.
- The recipe says to use a two-part broiler pan so that the bacon grease can drip down. But because most of the bacon fat was rendered in the microwave, next time I will place the shrimp directly on the foil for even easier cleanup. Also the extra fat will add flavor and hopefully keep the shrimp a little moister.
- The 2 tablespoons of chives was a waste of the $1. They looked nice, but almost all the chives just rolled off the shrimp and onto the plate. (BTW, I forgot to add them for the photo, but remembered before serving).
Rating: 3-1/2 stars.
How much work? Low.
How big of a mess? Low.
Start time 6:30 PM. Dinner time 7:00 PM.
Chris Kimball’s original recipe for Broiled Bacon-Wrapped Shrimp is here. The descriptions of how I cooked it today are given below.
1 pound shrimp (26 to 31 per pound)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch cayenne pepper
5 slices bacon
2 tablespoons minced fresh chives
- First thaw the shrimp in cold water for 30 minutes; changing the water every 10 minutes. Then peel and pat the shrimp dry the shrimp. Place in a medium bowl and sprinkle with salt, pepper, and cayenne. Gently stir the shrimp until evenly coated.
- Adjust an oven rack so that it is 6 inches from the broiler element. Preheat the broiler. Line the bottom of the broiler-pan with aluminum foil, then put the slotted broiler-pan top in place. (Next time I will just put the shrimp directly on the foil for easier cleanup).
- Slice each slice of bacon lengthwise into two, long strips, then cut each strip into three short pieces. Each piece of bacon will yield 6 mini-pieces (Next time I will cut each slice into 4 pieces). Calculate the number of bacon slices your need depending upon the size of shrimp you are using.
- Spread the mini-bacon slices over 4 layers of paper towels on a plate, then cover with 2 more layers of paper towels. Microwave for 2 minutes, so that much of the fat has rendered but the bacon is still pliable.
- Wrap each shrimp with 1 piece of microwaved bacon, and place on the broiler-pan. Place so that both ends of the bacon are underneath the shrimp.
- Broil for 4 minutes; turning 180-degrees half way through cooking. The shrimp will be ready when they are pink and the bacon had browned.
- When done place on a large serving platter and sprinkle with the chives. The recipe also calls for skewering each shrimp with a toothpick.