We'll call this week: Everything's Better Wrapped in Bacon Week! Hosted by FF, moderated by yours truly.
I'll give you an example. Shrimp. Shrimp are a wonderfood. They can be an entree or an appetizer. They can be grilled, broiled, sauted, boiled, steamed. Eaten hot. Eaten cold. Depending on their size they can be finger foods or cut into pieces and eaten with a fork and knife. How on Earth can they get any better? Why wrapped in bacon of course! (See - it ties in with the theme of this week!)
Actually, FF's recipe is for Oysters in Bacon, but if you recall, I've already declared oysters to be one of those substitute foods. And I sub in shrimp. Because as we've already determined shrimp + bacon = deliciousness.
This is another one of those "not really a recipe" recipes. Because really. 9/10 of you could figure out how to make these merely from the name. "Hmmmmm shrimp in bacon? I obviously throw bacon at the shrimp and hope it sticks." Nevertheless, these are a sure fire crowd pleaser, whether topped on pasta, served as an appetizer, or alongside a niiiiice rare filet mignon.
Shrimp in Bacon (adapted from The Fannie Farmer Cookbook's Oysters in Bacon)
- 24 shrimp, peeled and deveined
- 12 strips of bacon, cut in half
- Preheat oven to 425. Wrap each shrimp in a piece of bacon.
- Arrange the wrapped shrimp, with bacon ends down, on a rack in a shallow pan.
- Bake only until the bacon is slightly browned. Drain on paper towels.