Cassie’s Ruminations

“Housiversary” Dinner

Yes, I’m making up words 😛 We had a very nice dinner at home last night to celebrate one year in our new home. We had sirloin steak, grilled asparagus, baked white rose potatoes, and broiled shrimp and bacon skewers. I usually make individual bacon wrapped shrimp for Christmas Eve, and this is a lazy easier spin on that. 😉

The shrimp are 21/25 count – fairly large, but not huge. The bacon is a very nice applewood smoked cut from the meat counter. The bacon lends a nice subtle smoky flavor to the shrimp without overwhelming them. I thought about wrapping the strips around the shrimp, but that would have left the end ones uncovered, and I wanted them all covered, at least to start, under the the broiler to help keep them from overcooking. We only ate 2 of the skewers, as we had a huge meal. We’ll probably have the other two tonight.

Broiled Shrimp Skewers
Serves 4

1 pound of 21/25 count shrimp
4 slices bacon (I used applewood smoked)
4 skewers

If using bamboo skewers, soak them for at least half an hour before using.

Line a large baking pan with foil and place an all metal cooling rack on top, nested in the pan. This gives the bacon fat a place to drain to that is very easy to clean up – just throw away the foil at the end.

Preheat the broiler.

Peel the shrimp if necessary, leaving the tails intact. Thread onto skewers and place the skewers on the cooling rack in the pan. Lay a strip of bacon on top of each skewer.

Place the pan under the broiler and cook for about 5 minutes or until the bacon is curling up and is nicely browned and the shrimp are pink and opaque. Watch carefully, as they can go from perfect to overcooked in short order. Serve immediately.