March 30, 2016

Shopping Around the World

Today is Shopping Around the World sponsored by Bacon at Piglove. From Bacon's blog:

Me and my pal Fozzie will be holding another Shopping Around the World scheduled for Wednesday, March 30, 2016

Do a posting on your blog linked back to mine. That way we can keep track of all of the different prices and recipes.

This month we are highlighting appetizers or snacks. Is there a particular appetizer that you fix that rocks your household? Or is there a nightly snack that you fix that just makes your night? Please share your recipes, prices and pictures with us this month :) Have fun!

Our appetizer is Spicy Maple Bacon Wrapped Shrimp - this is always a HUGE hit whenever Mom serves it. To make it low carb Mom substitutes sugar free maple syrup.

Photo from Pinterest

I

10 pieces thinly sliced bacon
20 extra large (16/20) shrimp (about 1 pound)
1/2 (4 grams) teaspoon salt
2 (30 ml) tablespoons maple syrup
1 (15 ml) tablespoon sriracha hot chili sauce
Juice of half a lemon
sliced green onion (garnish)
Directions
1. Heat oven to 400°F (204°C). Then, line a large baking sheet with aluminum foil or parchment paper.
2. Add skewers to a bowl of warm water then set aside.
3. Place bacon slices, in one layer, onto the baking sheet. Slide into the oven, and then bake about 10 minutes or until the bacon has rendered some of its fat, is starting to brown on the edges, but is still floppy. Take bacon out of the oven and transfer to paper towels to drain excess fat. Discard any fat on the baking sheet, too.
4. While the bacon bakes, peel and devein the shrimp, but leave the tails on. Season the shrimp with salt.
5. Combine maple syrup and sriracha hot chili sauce in a small bowl.
6. Once cool to the touch, remove bacon from paper towels then use a brush (or your fingers) to coat both sides with the maple-sriracha glaze. Cut the bacon in half, crosswise.
7. Wrap each shrimp with a half slice of bacon and use a skewer (or two) to secure it.
8. Place onto the baking sheet. Then, brush or spoon any extra maple-sriracha glaze over each bacon-wrapped shrimp.
9. Bake the shrimp for 5 minutes. Then, turn oven to broil and broil 4-6 minutes until the bacon is crispy. Remove from the oven then squeeze the juice of half a lemon over shrimp.