Recipe:
Ingredient Notes:
- Shrimp: Ideally, you’ll want large, raw shrimp of any variety—tiger, red, or Vannamei all work well. If raw shrimp aren’t available, cooked frozen shrimp can be used. Just remember to increase the heat under your pan when cooking them, as your main goal is to crisp the bacon and simply warm through the already-cooked shrimp.
- Bacon: This recipe calls for raw, thinly sliced smoked bacon. Pre-sliced bacon is usually the most convenient option. However, if you have a slicer at home and the skill to use it, you can buy a whole piece of bacon, freeze it, and then slice it yourself for perfect thinness.
- Tomatoes: The sauce is built on canned tomatoes in their own juice. Look for cans where the ingredients list is simple: just tomatoes, tomato juice, citric acid, and possibly salt. Canned tomatoes that contain vinegar, sugar, or added spices won’t give you the desired flavor profile for this recipe. If you prefer to use fresh tomatoes, you’ll need about 170g; blend them and then add 30g of tomato paste to boost the flavor intensity.
- Tabasco: Feel free to use any hot chili sauce you prefer to add a kick. Other great options for bringing some “fire” to your sauce include chili powder or chili flakes.
- Sugar: The recipe uses regular white sugar. If you’d like to add a subtle caramel note to your sauce, you can substitute it with the same amount of brown sugar.
- Garlic: Fresh garlic is definitely the best choice here for optimal flavor.
Let’s start cooking!
Prepare the sauce. Place the tomatoes and their juice in a saucepan, then add the sliced garlic, Tabasco, and sugar. Place the saucepan on the stove, bring it to a boil, and cook over medium heat for about 5 to 7 minutes. Remove from heat.
Blend the sauce until smooth.
Add salt and lime juice to taste. Mix thoroughly, return to the heat, and bring to a simmer. Set it aside to cool.
Wrap each shrimp in a slice of bacon.
Pan-fry them over medium-high heat in an oiled frying pan until they are golden brown on both sides.
For precooked frozen shrimp, 1 to 1.5 minutes per side is sufficient. For raw shrimp, cook for 3 to 4 minutes per side at a slightly lower heat. Cooking time may vary depending on the size of the shrimp.
Transfer the cooked shrimp to a plate, and serve them hot with sauce and lime wedges.
Enjoy!
This Bacon-Wrapped Shrimp with Spicy Tomato Sauce recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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