Recipe Box, Brown Sugar Mustard Glaze and Bacon Wrapped Sweet Chili Shrimp

the Painted Apron

8 years ago

Here are 2 easy peasy seafood recipes we enjoyed during the 4th of July week

I didn’t have a chance to take a lot of fancy photos

These bacon wrapped shrimp swam off the pan!

We had some fresh peeled shrimp leftover from our Coconut Shrimp dinner

So I wrapped them in a piece of partially cooked bacon and covered them with sweet chili sauce

After 10 minutes in the oven, they were a little bite of heaven

Again, I apologize for no fancy photos

We grabbed them straight off the baking sheet

Whoosh 💨 they were gone in a flash!

We also enjoyed some fresh red snapper over the holiday that we had in the freezer from the big catch

HH got creative and used a sauce recipe from Weber’s Art of the Grill to jazz it up a little

It’s a brown sugar mustard glaze that is paired with salmon in the cookbook

But it was wonderful on the snapper fillets

HH cooked the fish on the grill on a foil lined pan in a bath of the sauce

Bacon Wrapped Sweet Chili Shrimp

Course Appetizer, Main Course

Cuisine American

Keyword appetizer, bacon wrapped shrimp, baked shrimp, dinner, seafood glaze, shrimp, sweet chili shrimp

Prep Time 5

Cook Time 10

Ingredients

fresh shrimp medium to large, peeled and deveined
bacon strips partially cooked until just beginning to crisp*
Asian Sweet Chili Sauce

Instructions

Wrap shrimp with a piece of bacon. Cutting or tearing the strips vertically works well, the bacon is long enough to wrap the shrimp but not too wide to be bulky. Place wrapped shrimp on a parchment lined baking sheet. Cover each shrimp with 1-2 T sauce. Bake at 400 for 10 minutes or until shrimp is pink and just done. Do not overcook or shrimp will be rubbery.

Notes

*Cook bacon on a parchment lined baking sheet at 350-400 for about 15 minutes, checking often near the end so you can remove it before it’s cooked through. Drain on paper towels and refrigerate for up to 3 days. Cooking bacon this way results in strips that lay flat and are ideal for wrapping. The bacon will finish cooking when the shrimp are baked

Brown Sugar Mustard Glaze for Seafood

Course condiment

Cuisine American

Keyword brown sugar mustard, seafood glaze, seafood sauce

Ingredients

1 T brown sugar
1 tsp honey
1 T unsalted butter
2 T Dijon mustard
1 T soy sauce
2 teaspoons fresh ginger paste

Instructions

Melt butter in a small sauce pan over medium heat. Add brown sugar and honey and stir to melt together. Remove from heat. Add mustard, soy sauce, olive oil and ginger and cool. Use sauce for basting or cooking fresh fish.
Grill method:
Place fish on a oiled foil lined baking sheet. Season with salt and pepper and pour sauce over fish. Cook fish indirectly over medium heat until it reaches the proper temperature for the type and size of fish used.