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REC: Piggyback Shrimp

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wigs@juno.com
1959 posts
Joined: Mar 10, 2006

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Posted to Thread #13418 at 8:55 pm on Jan 13, 2009

Piggyback Shrimp (from CREME DE COLORADO, Jr. League Cookbook)

1 cup finely chopped onion
2 Tbsp unsalted butter
3/4 cup chili sauce
1/4 cup water
3 Tbsp Worcestershire sauce
3 Tbsp packed light brown sugar
1 Tbsp distilled white vinegar
1 Tbsp tomato paste
1/4 tsp dry mustard
1/8 tsp Tabasco sauce
20 medium or large shrimp, peeled and deveined
20 - 2-1/2 inch strips of bacon

In saucepan, saute onion in butter until transparent, about 5-6 minutes. Add chili sauce, water, Worcestershire, brown sugar, vinegar, tomato paste, dry mustard and Tabasco. Heat until boiling; reduce heat and simmer for 20 minutes or until thickened. Remove from heat. Dip each shrimp into sauce and set aside for 20 minutes. Wrap each shrimp in 1 piece of bacon and place on broiler tray. Broil 4 inches from source of heat until bacon is crisp, 3-4 minutes on each side. Warm reserved sauce. Serve shrimp accompanied by sauce.


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