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RUMAKI-STUFFED SHRIMP

A slightly upscale version of a long-time-ago classic appetizer dish. I can recall when it was common that the original Bacon Wrapped Water Chestnuts were found at every pot luck event simply because of its ease in preparation.

 

For this version, succulent shrimp, filled with a water chestnut stuffing all wrapped in crisp bacon.


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 5-6 minutes | Ready In: 26 minutes
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US Metric

24 large shrimp, peeled; tails left on
12 strips bacon, halved; slightly cooked, until limp
Stuffing:
1 small onion, finely chopped
½ (8 oz.) can water chestnuts, coarsely chopped
2 stalks green onion, chopped
1 clove garlic, minced
1 tsp. chili garlic paste
1/2 tsp. fresh ginger, minced
1 large egg, beaten
pinch salt, white pepper
1/3 c. bread crumbs, as needed


Cooking Process:

Preheat broiler. In a small bowl; combine stuffing ingredients. Add bread crumbs to bring to desired consistency. Place 1 tablespoon of stuffing into leg part of shrimp. Wrap tightly with bacon; secure with a toothpick. Broil until cooked through 5-6 minutes; or sauté in oil over medium heat or deep fry until golden.

how to serve:

For service: Drizzle with Garlic Chili Oil or favorite dipping sauce. Serves 6.

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