This Sweet & Spicy Bacon Wrapped Shrimp recipe uses one of my favorite Utah products and is perfect for holiday parties! Another reason it is one of our favorites is that it only has 3 ingredients and we all need easy but impressive recipes during the busy holiday season.
So here is the “secret” ingredient…Pepperlane Pepp'ricot Jalapeno Preserves. It is made in Midway, Utah. I first tried it at a Farmer's Market but I was excited to find it at Smith's Marketplace and Harmon's.
I have found it near the specialty cheeses in the deli area of Smith's Marketplace. There are several varieties of preserves. I have also tried a pineapple variety and it was just as good. (Just in case you are wondering, Pepperlane isn't sponsoring this post, I just really like their products. )
For this recipe you will need the Pepp'ricot Preserves, large raw shrimp and bacon. That's it!
First, if your shrimp still has the shell on like mine did, you will want to remove all of the shells. Open the bacon and cut each slice in half. Next, in a small microwave safe bowl combine 1/2 cup of the preserves (about half the jar) with 2 Tbsp of water and heat for 30-45 seconds or until warm.
Then wrap each piece of shrimp tightly in a half piece of bacon and set it (seam side down) on a baking rack that has been placed over a foil lined baking sheet. (I don't use a toothpick but you could if you are having trouble keeping the bacon and shrimp together.)
Last, liberally brush the heated preserves onto each piece of shrimp/bacon. You should use up all of the sauce.
Cook the shrimp at 450 degrees for 15 minutes. Then, broil for 3 minutes to crisp up the bacon. Watch the shrimp carefully during the broiling step so that it doesn't burn.
While the shrimp are cooking, take the remaining 1/2 cup of preserves and combine with 1 Tbsp of water and microwave for 60 seconds. This will be the dipping sauce for the cooked shrimp. I am telling you the shrimp are divine without the extra sauce but they are over the top when dipped in the Peppri'cot Preserves Sauce. Hope you enjoy this tasty and filling appetizer as much we do!
- 11 oz jar of Pepp'ricot Jalepeno Preserves
- 3 Tbsp water
- 16 slices of bacon, cut in half
- 32 large shrimp
- Turn on the oven to 450 degrees.
- Cover a baking sheet in foil and put a baking baking rack on top of it.
- If the shrimp still has the shell on, you will need to remove all of the shells.
- Cut each slice of bacon in half.
- In a small microwave safe bowl combine 1/2 cup of the preserves (about half the jar) with 2 Tbsp of water and heat for 45 seconds or until warm. Set aside.
- Wrap each piece of shrimp tightly in a half piece of bacon and set it on the baking rack with the seem side down. (I don't use a toothpick but you could if you are having trouble keeping the bacon and shrimp together.)
- Liberally brush the heated preserves onto each piece of bacon wrapped shrimp. (You should use up all of the sauce.)
- Cook the shrimp at 450 degrees for 15 minutes. Then, broil for 3 minutes to crisp up the bacon. Watch the shrimp carefully during this step so that it doesn't burn.)
- While the shrimp are cooking, take the remaining 1/2 cup of preserves and combine with 1 Tbsp of water and microwave for 60 seconds. (This will be the dipping sauce for the cooked shrimp.)
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