"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp and Bacon Appetizers Recipe

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This recipe for Shrimp and Bacon Appetizers, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Fryer
Added: Tuesday, August 16, 2005


20 fresh or frozen large shrimp in shells, peeled, cleaned and thawed
10 slices of bacon, partially cooked
1 beaten egg
1/3 c. water
1/3 c. cornstarch
1/3 c. all-purpose flour
1/2 tsp. salt
cooking oil for deep-fat frying
1/3 c. packed brown sugar
2 tsp. cornstarch
1/4 c. unsweetened pineapple juice
1/4 c. water
1/4 c. vinegar
1/4 c. catsup
1 T. soy sauce

Butterfly shrimp by slitting along the back, almost all the way through, and then opening out to flatten. Cut bacon slices in half crosswise. Wrap a half slice of bacon around each shrimp. In a bowl, combine the egg, 1/3 c. water, 1/3 c. cornstarch, flour and salt. Beat until smooth. Dip the bacon-wrapped shrimp, 1 at a time, in batter. Fry, 1 at a time, in 365 degree oil for 3 min. or until golden, turning once. Remove to platter; keep warm. Serve with sweet-sour sauce. Makes 20 appetizers.TO MAKE SWEET-SOUR SAUCE: In a saucepan combine brown sugar, and 2 tsp. cornstarch. Stir in the pineapple juice, 1/4 c. water, vinegar, catsup and soy sauce. Cook and stir until thickened and bubbly. Makes 1-1/4 c.




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