Description
My variation on a sweet bacon-wrapped toothpick snack. Superbowl and potluck favorite. Very midwest style dish.
Ingredients
15 colossal shrimp, uncooked, and peeled
15 pieces of thin bacon – I use the Oscar Meyer pre-cooked kind
1–2 cans Water chesnuts *diced if using the shrimp, whole if substituting shrimp.
3–4 peppers sliced long and thin (the rainbow ones, or jalepeno or banana)
1, 8 oz package of cream cheese, softened
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup worcestershire
dash of liquid smoke
toothpicks
Fresh herbs, garlic, scallions, crushed pineapple can optional
Instructions
Pre- make the stuffing and set aside: Cream cheese, herb mix, and diced water chestnuts.
Carefully butterfly shrimp to make it lay flat.
Place a strip of peppers in the shrimp.
Make a mini log of cream cheese mix and place in shrimp.
Roll up with a bacon strip and secure with a toothpick. Place them in a glass casserole.
Make a glaze of equal parts ketchup, Worcestershire, and brown sugar in a pot and let it simmer down.
Pour 1/2 over the shrimp and add pineapples if you want. Bake 20 minutes at 300.
Pour remainder of sauce over when serving.
Notes
A similar recipe I’ve had since childhood. Most people use just whole chestnuts wrapped in bacon with the sauce, I fancy it up a bit. Works great on a smoker.
- Category: Shrimp, appetizers, ohio snacks, superbowl snacks, potluck ideas, water chestnuts, water chesnuts
Nutrition
- Serving Size: 15 bites
Keywords: Shrimp, appetizers, ohio snacks, superbowl snacks, potluck ideas, water chestnuts, water chesnuts