I mean, who doesn’t love bacon wrapped anything? Seriously if you don’t eat bacon for health or religious reasons I am completely behind that. But, if you don’t like bacon, then we need to talk about who made you that unhappy. Now, bacon is very well received in my household. So, right after I made these, they were gone within two point two seconds. Of course, I have to share it with you! They are truly little bites of big flavor.
Appetizers can be tricking especially when preparing them for a group of people. But, when I’m doubt, wrap it in bacon. My grandmother always said that, and I would always laugh. Now, whenever I think about that statement, it is so true! Have you ever made something wrapped in bacon you didn’t like? Think about that… I’ll wait.
One thing about me when it comes to appetizers is I’m not a finger sandwiches kind of girl. I like versatile appetizers that you can also serve as entrees or part of a full meal. Another thing my grandmother always said was “when going over to an occasion, eat something first”. The idea is that you have no idea how long that wedding or whatever is going to be. Will they run out of food? Maybe all the food they are serving doesn’t fit your dietary needs…etc.
So, now when I cook, I always think about versatility. Especially if I’m cooking for a crowd. From the appetizers to the main course. I want to make sure everyone has something they can eat. Yes “everyone” loves bacon, but bacon doesn’t work for “everyone”. So if I were feeding a crowd, I would think about that and make sure I have other appetizers that would work for everyone. I may think about adding a Niçoise Salad and something more vegetarian like Baked Plantain Fries. Always think about every guest and their needs.
HERB BACON WRAPPED SHRIMP
To finish up my bacon wrapped shrimps, I decided to up their sophistication a bit. I tossed the shrimps in a quick chimichurri-like sauce. Now the sauce doesn’t only bring the shrimps back to life in a sense. But, it also adds a shitton more flavor to the dish.Print
Spiced shrimp wrapped in smoky bacon and finished with a herb sauce.
- 2 tbsp. freshly chopped parsley
- 1 tbsp. freshly chopped cilantro
- 2 tbsp. avocado oil
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. raw sesame seeds
- 1/4 tsp. garlic powder
- 1 lb. Wild caught shrimp-16-20 shrimp (peeled and deveined with tail on)
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. ground cayenne pepper
- 8–10 slices no sugar bacon
- 16–20 skewer sticks
- 1 tbsp. grass-fed ghee
- To begin, add parsley, cilantro, avocado oil, pepper flakes, sesame seeds and garlic powder in a mixing bowl, stir to combine and set aside.
- Now, toss shrimp with black pepper, garlic powder, and cayenne pepper. Cut bacon slices in half width-wise and wrap each piece around one shrimp and secure with a skewer stick.
- Now, heat ghee in a skillet over high heat until the ghee starts to smoke. Add about half the shrimp to the skillet and lower the heat to about medium. Sear shrimps for about 3 minutes on each side. Repeat with the other batch of shrimp. Then, immediately transfer the shrimps to the bowl with the herb sauce. Toss the shrimp with the herb sauce and make sure every shrimp is well coated. Transfer the shrimp to a serving dish and serve immediately with fresh lemon juice.