"Hunger is the best sauce in the world."--Cervantes

Piggyback Shrimp Recipe

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This recipe for Piggyback Shrimp, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Blohm
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup finely chopped onion
2 Tbsp. unsalted butter
3/4 cup chili sauce
1/4 cup water
3 Tbsp. Worcestershire sauce
3 Tbsp. packed light brown sugar
1 Tbsp. distilled white vinegar
1 Tbsp. tomato paste
1/4 tsp. dry mustard
1/8 tsp. Tabasco sauce
20 medium or large shrimp, peeled and deveined
20 2-1/2-inch strips of bacon

Directions:
Directions:
In saucepan, saute' onion in butter until transparent, about 5-6 minutes. Add chili sauce, water, Worcestershire, brown sugar, vinegar, tomato paste, mustard and Tabasco. Heat until boiling; reduce heat and simmer for 20 minutes or until thickened. Remove from heat. Dip each shrimp into sauce and set aside for 20 minutes. Wrap each shrimp in 1 piece of bacon and place on broiler tray. Broil 4 inches from source of heat until bacon is crisp, 3-4 minutes on each side. Warm reserved sauce. Serve shrimp accompanied by sauce.

Number Of Servings:
Number Of Servings:
20 pieces
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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