Bacon Wrapped Shrimp In Sweet and Tangy Sauce

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bacon-wrapped-shrimp

 

It’s super bowl time! Okay, so I’ll admit I really don’t care who’s playing in the super bowl, but tradition demands that we get together with family or friends and watch it while eating yummy finger food. My hubby does care, though.  So I asked what he wanted for some super bowl appetizers. His response, bacon.  I knew exactly what he was thinking. At his brother’s wedding reception they had bacon wrapped shrimp. Let’s just say, I think the server carrying those around felt a little stalked and not just by my guy. So here’s my version of bacon wrapped shrimp with a simple sweet and tangy sauce! 

Bacon doesn’t exactly have a good rep for being healthy and it isn’t just because of its high fat and sodium content. Most bacon, although not made using gluten has been cross contaminated with gluten. That’s bad news for my daughter with Celiac. And bad for everyone is that most bacon has been cured using nitrates, which is known to cause cancer. Why do they still use this KNOWN carcinogen in food? I have no idea, but until it’s illegal we, as consumers need to be aware and avoid these toxic chemicals. So in this bacon-lover’s appetizer I used uncured bacon (which is still technically cured, but done so without the use of nitrates).  Since chemicals, growth hormones, and all that other yucky stuff likes to take up residence in the animal’s fat, I used gluten free, organic, uncured bacon

*Just another side note. I wanted to use some kind of fruit juice as the natural sweet part to the sweet and tangy sauce, but since I was fresh out of apple juice I used some apple sauce I had hanging around. And you know what? I really liked that it thickened the sauce without me having to use a thickening agent like cornstarch. 

1 lb. medium raw shrimp, peeled, deveined, tails removed

1 package applewood smoked gluten free organic, uncured bacon

1/2 cup unsweetened applesauce

2 tbsp. rice vinegar

1 tbsp. honey

1 clove garlic, minced

pinch red pepper flakes 

 

Preheat the oven to 400. Cut bacon strips in half and if they’re really wide you can cut them in half lengthwise as well. You just want the bacon strips big enough to wrap around the shrimp. Use a toothpick to secure each strip of bacon around each shrimp. Place them on a baking sheet. If you have a grate that will drain the bacon grease away while it cooks, place the bacon wrapped shrimp on that.  Mix the applesauce, vinegar, honey, garlic, and red peppers flakes together while the bacon wrapped shrimp cooks in the oven for about 10-15 minutes. Turn them over and cook for another 10-15 minutes. In the last five minutes of cooking drizzle the sweet and tangy sauce over each wrap. Serve warm. 

 

 

 


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