Skip to main content

Steve's Famous Foods

Keep it LOW and SLOW

About Us
Contact Us
How To
Rules About Rubs
Product Photos
Spice Rubs
Steal My Recipes
Your Favorite Recipes
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  


·        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.



Enjoy !