Well, we start off with a rather simple meal. A bit of shrimp, wrapped in bacon, covered in BBQ sauce, and served with rice and broccoli.
Step 1: Prep Time – Line a baking sheet with foil. Pre-Heat the oven to about 325 degrees. Take you favorite bacon and cut it in half.
Then, cook the bacon. Cook the half pieces in small batches. As soon as it’s cooked, it comes out of the pan, and you have to wrap it around the bacon. Prepare to burn your fingertips a bit.
Here’s something I’d change. We used pre-cooked, extra large shrimp. While they’re great for most purposes, they’re a little large for wrapping in bacon, and next time, we’ll start with uncooked, just peeling them and then cooking them in some dry rub BBQ spices.
Here’s the shrimp, wrapped in bacon, awaiting a bit of sauce. since we didn’t have tooth-picks or skewers, I just wrapped the bacon around the shrimp so that the ends met, and then laid them down over the met ends.
Virginia painted the bacon-covered shrimp with some honey BBQ sauce, and they were ready for about 10 minutes in the oven at 325.
We have a lovely little synthetic pastry brush that worked rather well for spreading the sticky goodness.
When they smell done, they’re probably done. You don’t want to let them go too long… they’ll get all dry and nasty.
Here’s the finished product all plated and whatnot.
Things we’d do different:
- Start with uncooked shrimp, peel them and use some BBQ dry-rub.
- Find some smaller shrimp, or wider bacon. (Or…. perhaps leave the bacon un-cut and make several wraps up the shrimp.)
- Hopefully, we’ll be making the trip to Target soon to get a real rice cooker so we can quit using the instant rice in bags.
