Recipe by *Pixie*
A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry.
Top Review by Miss Annie
Sherri, I made this for a Sunday evening dinner. I have had the rumaki with chicken liver, but I prefer this one. I love shrimp, and this was so good. I made it exactly as you directed, but I didn't have sweet sherry, so I substituted white wine. I thought it turned out wonderful, and I guess my guests did too, as they all disappeared. It is a very good recipe, and I will be using this one again. Thanks for sharing.
- 24 shelled and reveined raw jumbo shrimp (about 1 1/2 lb)
- 1 cup soya sauce
- 1 cup medium sweet sherry
- 1 teaspoon fresh grated gingerroot or 1⁄4 teaspoon powdered dried ginger
- 12 slices bacon, cut in half to make 24 pieces
- 24 slices water chestnuts (I buy a tin of pre-sliced ones)
Directions See How It's Made
- Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
- Turn occasionally.
- Partially cook the bacon until limp but NOT crispy.
- Preheat oven to 400 degrees F.
- For each one, wrap the bacon around a shrimp and a slice of water chestnut.
- Secure with a toothpick.
- Arrange the shrimp on a rack in a large shallow roasting pan.
- Bake uncovered for 10 minutes, basting once or twice with the marinade.
- Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.