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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 8 |
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A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry. Ingredients:
24 shelled and reveined raw jumbo shrimp (about 1 1/2 lb) |
1 cup soya sauce |
1 cup medium sweet sherry |
1 teaspoon fresh grated gingerroot or 1/4 teaspoon powdered dried ginger |
12 slices bacon, cut in half to make 24 pieces |
24 slices water chestnuts (i buy a tin of pre-sliced ones) |
Directions:
1. Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
2. Turn occasionally.
3. Partially cook the bacon until limp but NOT crispy.
4. Preheat oven to 400 degrees F.
5. For each one, wrap the bacon around a shrimp and a slice of water chestnut.
6. Secure with a toothpick.
7. Arrange the shrimp on a rack in a large shallow roasting pan.
8. Bake uncovered for 10 minutes, basting once or twice with the marinade.
9. Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.
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