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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This are great little appetizers, especially if you like a bit of zip-pah-dee-doo with your shrimp! Ingredients:
24 shrimp, fresh |
1 teaspoon baking soda |
1 tablespoon vegetable oil |
2 tablespoons ketchup |
1 teaspoon tomato paste |
1 cup plus 3 tablespoons water |
1 tablespoon worcestershire sauce |
3 tablespoons white vinegar |
1/4 cup sugar |
1-1/2 tablespoons cornstarch |
salt to taste |
2 cups of water, to cook shrimp |
3 tablespoons lemon juice |
12 slices bacon |
4 tablespoons melted butter |
Directions:
1. Place 2 cups of water, lemon juice and salt into a pot.
2. Bring to a boil and then add shrimp.
3. Simmer until shrimp are pink, about 3-5 minutes.
4. Drain shrimp and cover with ice water to chill.
5. Drain again and remove the legs and peel the shells from the shrimp.
6. Butterfly shrimp; Slice the shrimp down the back, almost to the tail, and remove the vein from each.
7. Rinse the shrimp well and pat them dry.
8. Spinkle baking soda over the shrimp, let stand 30 minutes. This makes the shrimp crisp when baked.
9. To make the sauce, add the oil, ketchup and tomato paste to a saucepan and cook over medium heat while stirring.
10. After about 1-2 minutes, add 1 cup of water, Worcestershire sauce, vinegar, salt and sugar to the sauce.
11. Blend cornstarch with 3 tablespoons of water and stir into sauce.
12. Cook until thick, about 1 minute.
13. Cut bacon strips into halves and wrap each half around each shrimp and secure with a toothpick.
14. Set oven to broil.
15. Arrange shrimp on a baking sheet, with sides, and brush with melted butter.
16. Place the baking sheet about 3 inches from the heat and broil 5 minutes until brown.
17. Turn and brush again with butter, and broil another 5 minutes until brown.
18. Transfer shrimp to a platter, pour sauce into a serving dish and place in middle of platter for dipping.
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