…or Bacon-Wrapped Shrimp with a Chili-Garlic Remoulade. I mean really, does it matter what the name is? If you serve it on Halloween it’s Devils on Horseback. If it’s a Wednesday night in February, then it’s Bacon-Wrapped Shrimp. Get it?
So this is a really yummy appetizer or even a main dish. The shrimp stay really juicy because they are wrapped in bacon and broiled. The sauce has a tiny kick to it and is very flavorful. Overall, it’s a great party starter and looks impressive.
Try it, you’ll see what I mean!
Let’s make it…
Here’s what you’ll need: Shrimp, white wine, lemon zest and juice, garlic-chili sauce, bacon, green onion, mayonnaise and salt.
In a non-reactive bowl, marinate shrimp for 15 minutes with 1/4 cup dry white wine, 1 teaspoon lemon zest, 1-1/2 teaspoons garlic-chili sauce and 1 teaspoon salt.
For the Remoulade, stir together 2/3 cup mayonnaise, 2 Tablespoons lemon juice, 1 Tablespoon chili-garlic sauce, 2 finely chopped green onions and 1/2 teaspoon salt. Cover and chill until serving time.
Quarter 6 strips of bacon in half lengthwise and then again across the middle. In other words, one piece of bacon will be cut into four strips.
Soak wooden skewers in water for twenty minutes before skewering shrimp. Wrap each shrimp in a piece of bacon, securing bacon with wooden skewer, neck to tail in a half-moon. Add three to four shrimp per skewer.
Position oven rack so the food will be 3-4 inches from the heat. Preheat broiler. I broiled the shrimp on low for about twelve minutes and I turned them three times for even browning. DO NOT WALK AWAY FROM THE BROILER. Watch your shrimp very carefully. All ovens are different. My cooking times could be very different from yours. Just make sure shrimp are opaque and bacon is cooked through and crisp.
See, opaque and crisp.
I wanted to show you the serving dish the shrimp are in. I used raw black beans to hold the skewers secure. This is not just an ordinary bowl.
It’s a bone stand. Isn’t it groovy? It can be used for punch, candy, trifle and devils on horseback of course. This was another wonderful birthday gift from those A+ friends of mine, Lisa, Lori, Wendy & Becky. And of course if you must have it, rush on over to Pottery Barn before they’re gone!
Shrimp and spiders are a classic combination.
Just because.
Devils on Horseback or Bacon-Wrapped Shrimp with a Chili-Garlic Remoulade
Inspired from Better Homes & Gardens
For the shrimp:
24 large shrimp, shelled and deveined
1/4 cup dry white wine
1 teaspoon lemon zest
1-1/2 teaspoons prepared garlic-chili sauce
1 teaspoon salt
6 strips bacon, quartered
Wooden skewers
For the Remoulade:
2/3 cup mayonnaise
2 Tablespoons lemon juice
1 Tablespoon prepared chili garlic sauce
1/2 teaspoon salt
2 green onions, finely chopped (both white and green parts)
In a non-reactive bowl, marinate shrimp for 15 minutes with wine, lemon zest, garlic-chili sauce and salt.
For the Remoulade, stir together mayonnaise, lemon juice, chili-garlic sauce, green onions and salt. Cover and chill until serving time.
Quarter 6 strips of bacon in half lengthwise and then again across the middle. In other words, one piece of bacon will be cut into four strips.
Soak wooden skewers in water for twenty minutes before skewering shrimp. Wrap each shrimp in a piece of bacon, securing bacon with wooden skewer, neck to tail in a half-moon. Add three to four shrimp per skewer.
Position oven rack so the food will be 3-4 inches from the heat. Preheat broiler. I broiled the shrimp on low for about twelve minutes and I turned them three times for even browning. DO NOT WALK AWAY FROM THE BROILER. Watch your shrimp very carefully. All ovens are different. My cooking times could be very different from yours. Just make sure shrimp are opaque and bacon is cooked through and crisp.
Halloween-A-Day-Photo
Who thinks jingle bells are just for Christmas? Well, they’re not. This is my Halloween jingle wreath, isn’t it cute. It’s about nine-inches in diameter and jingles every time the coat closet is opened and closed.
