Bacon-Wrapped Shrimp
An elegant appetizer — try it and treat your family! Bacon-wrapped shrimp look mouthwatering and aren't hard to make at all. To keep the shrimp from turning tough, thaw them slowly rather than using a quick-thaw method. Choose a dry-cured or cold-smoked bacon with nice streaks of fat.
Natusya
Recipe author
Bacon-Wrapped Shrimp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 76 %
19 g
Fats 24 %
6 g
Carbohydrates 0 %
0 g
244 kcal
GI:
0
/
0
/
0
- Take the shrimp out of the bag, spread them on a plate, and place them in the main compartment of the refrigerator for 10–12 hours to thaw slowly.
- When the time is up, take the shrimp out. Slice the bacon very thinly into nearly translucent strips and wrap each shrimp with an overlapping strip of bacon.
- Working in small batches, place them in a hot skillet, sprinkle with salt and pepper, and fry for 2–3 minutes on each side.
- Sprinkle the finished shrimp with lemon juice and serve; they're good both hot and cold.
- Help yourself and enjoy!
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Peeled frozen shrimp - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cooked bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
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