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
· 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’
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.