~ Jesse's Bacon-Wrapped Dijon-Shrimp Appetizers ~

My son Jesse adores bacon and he loves shrimp.  Jesse, if left to his own devices, could probably live on bacon, and, our family has many stories to tell about his early years and "all you can eat" bacon escapades.  Jesse is also an extremely picky eater.  Jesse does not eat any fruit except for orange juice and ketchup, or, any vegetables except for peas and potatoes.  Now, don't go blaming me, his mother.  As an toddler he ate everything, including pureed applesauce, peaches, carrots and green beans.  As Jesse grew up, he created his own food pyramid.  His diet might sound odd, but, if you ever went to Jesse's house and he cooked for you, the food is so dang good you wouldn't even notice the absence of fruits or vegetables!

When Jesse was growing up, I used to make this appetizer a lot and I still make it when he is coming back home to Happy Valley  for a visit.  Shrimp wrapped with bacon is wonderful served steaming hot right out of the oven at an elegant get-together, or, served room temperature at a casual tailgate.  It also turns a simple steak dinner into surf 'n turf.  Jesse loves steak too.  What's not to like about a great filet with some bacon wrapped shrimp on top or to the side! 

Winter or Summer, if your eating at Jesse's house, he likes to put the wrapped shrimp on skewers and cook them on his barbecue grill, so by all means, opt for doing that.  Then, he serves them drizzled with a wonderful product called:  Bone Suckin' Sauce.  The first time I tasted my shrimp recipe drizzled with this bottled sauce, I fell in love with it so much, that in good conscience, I can't share this recipe without telling you how to get the sauce:  www.bonesuckin.com. I buy it by the case and am never without a few bottles of it in my pantry!

1  pound center-cut bacon, not thick-sliced

2  pounds extra-large (26-30 count) or jumbo (21-25 count) shrimp, peeled, deveined, tails-on (Note:  Smaller or larger shrimp will compromise the outcome of this recipe.)

4-8  tablespoons dijon mustard, 1/4 teaspoon-1/2 teaspoon of mustard per shrimp, to taste

Bone Suckin' Sauce, for dippin', dunkin' and drizzlin'

~ Step 1.  Place the bacon, side by side, overlapping slightly, on two disposable aluminum broiler pans with corrugated bottoms.  Roast on center rack of preheated 375 degree oven, about 12-14 minutes, until the bacon is just beginning to brown and is about half-cooked.  Do not fully-cook the bacon!

Note:  When I first made shrimp wrapped with bacon, I wrapped my shrimp with raw bacon.  What I ended up with was crispy bacon and overcooked, tough shrimp.  BECAUSE:  it takes bacon a lot longer to crisp than it takes shrimp to cook.  By partially cooking the bacon first, you're "evening out the playing field", so to speak!

Transfer the bacon to a work surface that has been covered with 3-4 layers of paper towels.  Let it cool completely.  Using a chef's knife, cut the bacon strips in half lengthwise.  Discard the bacon drippings from the pans, but do not discard the pans, as we'll be using them to cook the shrimp!

 ~ Step 2.  Place each shrimp on one-half slice of bacon.  Dollop about 1/4-1/2 teaspoon of dijon mustard on top of each shrimp.  Wrap the bacon around the shrimp and secure the top with a toothpick.

Note:  I personally go with about 1/2 teaspoon of mustard per shrimp.  Just wait until you taste these!

~ Step 3.  As you wrap the shrimp, "lightly place" them back on the pans as you work.  I place 3 rows of 8 shrimp on each pan.  By "lightly place", I mean:  make sure you do not prick any holes in the bottom of the pans with the toothpicks.  Even the smallest of prick will cause juices to drip through to the bottom of your oven... what a mess!

~ Step 4.  Bake shrimp on center rack of preheated 400 degree oven, about 12-15 minutes.  Bacon will be golden and sizzling and shrimp will be opaque, plump, tender and succulent.  Remove from oven and rest 1-2 minutes before serveing hot, warm or at room temperature with Bone Suckin' Sauce for dipping or drizzling!

Place them on a big plate, invite a few friends over...

... open an ice cold beer & indulge in some bone suckin' shrimp!

Jesse's Bacon-Wrapped Dijon-Shrimp Appetizers:  Recipe yields 4 dozen appetizers.

Special Equipment List:  2, 11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pans w/corrugated bottoms; paper towels; chef's knife; 4 dozen toothpicks

Cook's Note:  Not only are these shrimp succulent and sweet, this recipe is versatile too.  You can wrap and refrigerate the unbaked shrimp the night before your get-together, then, return them to room temperature and bake just before your guests arrive!  To read more about my recipe for ~ Crispy Oven-Roasted Bacon ~, go to Categories 9, 15, or 20!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011) 

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Comments

[Kitchen Encounters]

JB! Make a lot! They were inhaled at my Super Bowl party yesterday!!!

[JB]

We are making Jesse's Shrimp Wraps w/Bacon Appetizers this week here at Bone Suckin'. They look scrumptious. Thank you so much. JB