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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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When I was a kid, my mom would go to the only Chinese resurant in town just for Rumaki....Not Chinese, but hey, they served them. Then when I was in High School, she found this recipe....burned them to un-identifyable the first time she tried it. Read more . (very strange for her!) So the recipe got tucked away until I found it the summer before she passed away. We sat at the table with the kids laughing and constructing these. They turned out great! She was so pleased! Great memory. Ingredients:
12 chicken livers |
12 water chestnuts |
12 slices of bacon |
24 salad or cocktail shrimp |
brown sugar |
teriyaki sauce |
1/2 c salad oil |
1/2 c soy sauce (low sodium) |
4 tbs catsup |
2 tbs vinegar |
1/4 tsp pepper (or more if you wish) |
4 cloves garlic, crushed |
24 wooden picks |
Directions:
1. Combine teriyaki sauce well.
2. In a medium bowl, cut chicken livers and water chestnuts in half. Pour teriyaki sauce over and refridgerate for a couple hours.
3. When ready, cut bacon in half. Wrap chicken liver, water chestnut, and shrimp in each bacon slice. Secure with wooden pick, roll in brown sugar.
4. Set oven control at broil. Broil, turning occasionally, 3 to 4 inches from heat for 10 minutes or until bacon is crisp.
5. I've done these on the grill using long skewers and putting about three of these little packages, on a skewer, and turning frequently
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