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Steal My Recipes !                

  

Here's a sample of my tested, tasty and easy recipes to get you started.

Come Back Weekly to steal the latest one !

  

 

Oven-Baked, Bacon-Wrapped Teriyaki Shrimp

Recipe courtesy Steve of Steve's Famous Foods

[ with creative culinary ideas from Beth and Mae ]

A sweet-heat marinade adds flavor and tenderness to classic butterflied shrimp.

 

TIP: Can be made ahead and held at step 3 for up to 24 hours.

Note: Scale recipe easily in half or double.

Recipe Summary:     Easy

Prep time:                  10 minutes and 20 minutes

Inactive prep:             1 to 24 hours

Cook time:                 20 to 25 minutes

Yield:               serves 8-to-10 as tapas, 4-to-6 as a main  

Ingredients:

·        40 butterflied, raw, shelled & de-veined, tailless shrimp – size 15-20

·        1 bottle Teriyaki  sauce

·        1 to 2 tablespoons Steve's HEAT – adjust to your taste

·        1 lb bacon slices, cut in half at the ‘belt line’

Directions:

1.      Prepare marinade [ 10 minutes ]: In jumbo re-seal plastic bag (2 gallons),
dump in all ingredients except bacon and mix well - turning to coat.

2.      Seal bag, pressing out excess air.

3.      Place bag in shallow glass baking dish and refrigerate at least 1 hour and up to 24 hours,
turning bag occasionally. (longer time intensifies the sweet-heat) 

      TIP: Can be held here at step 3 for up to 24 hours.

4.      Remove shrimp from marinade. Discard marinade (*).

5.      Pre-heat oven to 4000 F

6.      Prepare shrimp [ 20 minutes ]: Cut bacon slices in half – at the “belt line”

7.      Wrap bacon around shrimp, and secure with wooden toothpick

8.      Cook Shrimp: Place on a rimmed cookie sheet and bake uncovered for 20-25 minutes – until bacon is crisp.

9.      Remove and plate immediately:
As tapas, I suggest passing on smaller plates or on a platter, with a poubelle for the sticks.
As a main, I suggest serving on long-grain and wild rice, with a crisp salad.

(*) If you wish, you can reduce the marinade to 1/3 and drizzle over the main dish.

It probably will not work as well over the tapas – delicious, but a little too messy for fingers.

 

 

Enjoy !