Maple Bourbon Glazed Bacon Wrapped Shrimp

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Dec 09, 2022 | Gourmet, Pescatarian | By aquastar
maple-bourbon-glazed-bacon-wrapped-shrimp-recipe

Description

You had me at "bacon" or maybe it was the "bourbon". Either way, this delectable appetizer is a party must. Bite-sized morsels of succulent shrimp baked to perfection with a blanket of crispy bacon and a maple bourbon butter glaze.

Summary

retail-food-service-raw-shrimp-peeled-tail-on

Raw Peeled Tail-On Shrimp

Raw Peeled Tail-On Shrimp

https://www.aquastar.com/shop/raw-peeled-tail-on-shrimp-bulk/

Recipe Level

Moderate

Cooking Time

0:30

Servings

4-6

Recipe rate

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Ingredients

Maple Bourbon Butter:

  • 1 stick salted butter, melted
  • 3 Tbsp maple syrup
  • 1 Tbsp hot sauce
  • 2 oz bourbon
  • Salt to taste

Bacon Wrapped Shrimp:

  • 16 oz Aqua Star Shrimp, Peeled, Tail-On, thawed according to package directions
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices precooked bacon, cut in half

To make

Instructions

Preheat oven to 400℉ (230°C). Line a baking sheet with foil and lightly coat with oil or cooking spray. In a small mixing bowl, combine the melted butter, syrup, hot sauce, and bourbon; whisk to combine. Adjust salt to taste.

Pat dry thawed shrimp, and lightly season with salt and pepper. Gently wrap each piece of shrimp with the precooked bacon and secure with a toothpick.

Place shrimp on baking sheet, drizzle glaze over each shrimp. Bake at 400℉ (230°C) for 7—9 minutes.

For air frying instructions repeat the same steps for preparing the shrimp. Arrange the shrimp in a single layer, drizzle with the glaze and air fry at 375℉ (190°C) for 4—5 minutes or to desired crispness.

Drizzle baked shrimp with the remaining maple bourbon butter prior to serving. Enjoy!

Serving Suggestions

Raw, peeled, tail-off shrimp can also be used. Shrimp size of 26-30 count/lb is recommended for that perfect bite size.

This recipe can be done with raw bacon; however, cooking times and temperatures will vary. To make your own precooked bacon, preheat oven to 450°F (230°C). Layer a baking sheet with parchment paper and raw bacon slices. Bake for 5—7 minutes. Let cool slightly to handle and cut to desired length. Gently wrap around shrimp and continue with the 3rd step of instructions.