Bacon Wrapped Shrimp with SageFrom chefcarolyn 10 years ago
How to make it
- If your shrimp are not already deveined, use a sharp knife to cut down the top side about 3/4 of the way down the length of the shrimp. Remove the dark vein that is visible. You can do this by pulling it out, scraping it out or washing it out.
- Place a sage leaf in the opening that you've just made.
- Take a piece of bacon and, starting at the head, wrap it around the shrimp, overlapping the first piece to keep it in place. Continue wrapping until you've reached the end.
- Tuck the end of the shrimp under one of the previous folds. No need for toothpicks to hold it together.
- In a saute pan, over medium-high heat, saute the shrimp until the bacon is crispy and dark brown.
- Remove from the pan, drain on a paper towel.
- Serve hot and enjoy!
- They make a pretty presentation on skewers with large sage leaves separating each shrimp (pierce the sage through each end so it bows out).
People Who Like This Dish 21
The Cookchefcarolyn Oklahoma City, OK
The Rating5 people
I love shrimp and the flavoring of sage. I just know I will love this. This will be perfect for an upcoming party I am giving.dariana in loved it
If you use extra large shrimp the work of putting them together is made easier but it will take two bites to eat them. Medium - large shrimp takes more work but can be eaten in 1 bite. It is whatever your preference is.chefcarolyn in Oklahoma City loved it
I tried replacing the sage with a variety of herbs and spices - basil, fennel seed, cumin and several others - the sage was definitely the best!chefcarolyn in Oklahoma City loved it