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Bacon Wrapped Stuffed Shrimp

I had a version of this recipe at a recent wedding reception, served as an appetizer. I loved the concept; Chinese fishcake, dressed up in large shrimp and then, wrapped on bacon. Three favorite things in one dish.


Posted By: Deirdre K Todd
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Prep Time: 15-18 minutes | Cook Time: 10 minutes | Ready In: 25-28 minutes
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1 ½ lbs. large shrimp, peeled, deveined

½ lb. bacon, cut in half, *par-cooked

Stuffing:

1 lb. Chinese fishcake

4 small dried shiitake mushrooms, soaked, drained, stems removed, finely chopped

½ c. water chestnuts, drained, chopped

3 stalks green onion, chopped

½ tsp. Aloha shoyu

¼ tsp. sugar

¼ tsp. sesame seed oil

 

 

 

 


Cooking Process:

*Par cook bacon, either by microwaving on high 30 seconds for every slice of bacon or bake in a preheated 350 degree oven 5-7 minutes. Preheat oven to 425 degrees. In a mixing bowl; combine stuffing ingredients well. Spread approximately 2 heaping teaspoons of stuffing on the outside of each shrimp. Wrap shrimp with a half slice of par cooked bacon. Arrange in a single layer on baking sheet; cut side down. Bake in preheated oven 10-12 minutes until shrimp is cooked through and bacon is crisp. Optional to place under broiler to speed up crisping bacon. Serves 6-8.

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