"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Piggy Back Shrimp Recipe

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This recipe for Piggy Back Shrimp, by , is from Outdoor Resort Indio Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Castleberry (former owner Lot #66)


1 c. finely chopped onion
2 tbsp. butter
3/4 c. chili sauce
1/4 c. water
3 tbsp. worchestershire sauce
3 tbsp. packed brown sugar
1 tbsp. distilled white vinegar
1 tbsp. tomato paste
1/4 tsp. dry mustard
1/8 tsp. Tabasco
20 medium large shrimp
20 strips bacon (I use the precooked bacon)

Saute onion & butter for 5-6 minutes. Add chili sauce, water, worchestershire sauce, brown sugar, vinegar, tomato paste, mustard and tabasco. Simmer 20 minutes until thickened. Remove from heat - dip each shrimp in sauce and set aside for 20 minutes. Wrap each shrimp with bacon. Place on broiler - 4" from heat until bacon is crisp - about 5 minutes each side.




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