Prep 15 mins
Cook 10 mins
Who ever first thought of wrapping something in bacon is a genius. The trick to doing this right is finding the thinnest sliced bacon you can. You want the bacon to get crisp without having to cook the shrimp to death. The Oscar Mayer brand is a nice thin one, however if you can find a better smoked bacon like applewood or something, go for it. I find that making a sauce for these is entirely unnecessary. I mean, you got the bacon... hard to top that! When it comes to your shrimp, try to get wild shrimp as opposed to farm raised. You will taste the difference.
- Preheat your oven to 350 degrees.
- If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side) and remove the shell. You can leave the tail on or off, your preference (I remove it). With a pairing knife, slice into the shrimp along the backside and remove the vein if you see one.
- Also do not forget to remove the second vein along the bottom of the shrimp! You won't have to make a very deep cut there, just a slight score and you can scrape that smaller vein out. Note that if your shrimp did come deveined from the market, it will still have this smaller vein everytime so do remove it. Then rinse the shrimp under cold running water and pat dry with a paper towel.
- Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you're halfway through the bacon, you're wrapping it too wide, try again.
- I like to sprinkle a tiny bit of kosher salt on each side, but that is my preference.
- Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, you won't need any oil as the shrimp will not stick, otherwise add just enough to coat the bottom. Sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes.
- Eat them with a knife and fork and enjoy!
When I was attempting the low/no carb diet recently I tried this although I thought it was my own invention :) Let me tell you what--you don't need anything else besides shrimp and bacon--easiest recipe ever and it is SO good! I tried one batch pretty much like is described in the recipe here...I also tried using an electric skillet and cooking the shrimp and bacon separately at first (anything cooked in bacon grease is good!) and I think I liked it that way even better than in the oven.
This is going to give food poisoning, and its a miracle the author didn't get sick. Following this recipe will result in uncooked bacon surrounding your shrimp. Thin or not, bacon won't be cooked thoroughly in the oven with 6-8 minutes at 350 (or at all) and cooking it to its full length will result in overcooked shrimp. You need to partially cook the bacon prior to wrapping the shrimp, or just overcook the shrimp.
Set this recipe over the top by butterflying the shrimp and filling with cream cheese. Skewer them then marinade in worchestshire sauce!