Shrimp rumaki
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Lemon juice |
| 20 | Uncooked medium shrimp; shelled, deveined | |
| 1 | can | (8 oz.) whole water chestnuts, drained |
| 20 | slices | Bacon |
Directions
1. In medium bowl, combine sherry, soy sauce and lemon juice. Add shrimp and water chestnuts; toss to coat. Cover; refrigerate 2 to 4 hours.
2. Heat oven to 450. Cook bacon in skillet until golden brown but not crisp; drain on paper towels.
3. Drain shrimp and water chestnuts; discard marinade. To prepare each appetizer, wrap 1 bacon slice around 1 shrimp and 1 water chestnut; secure with toothpick. Place in ungreased 15x10x1 inch baking pan.
4. Bake at 450 for 8-10 minutes or until bacon is crisp and shrimp turn pink, turning once. Makes 20 appetizers.
Recipe by: Easiest Ever Holiday Meals--Cooking Magazine Posted to MC-Recipe Digest V1 #753 by L979@... on Aug 21, 1997