Bacon-wrapped pineapple shrimp

Rachael Ray

Makes: 4 appetizer servings

  • 12 jumbo shrimp, deveined
  • 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
  • 6 slices center-cut bacon, cut in 1/2 crosswise
  • 12 wooden toothpicks

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

*Chef’s note: Tasty, tasty, tasty. I used a whole 1.5 pounds of medium shrimp, 7 or so pieces of low sodium bacon and fresh pineapple chopped in small pieces. It was a bit tough to assemble these with smaller shrimp and short bacon, but I decided the bacon didn’t need to go all the way around; as long as everything was in one bite, who cares?! I also marinated the shrimp for about 20 minutes in Trader Joe’s “Soyaki” sauce first, which I definitely recommend, as I think it completed the dish. After reading negative reviews, I decided to precook the bacon a bit first in a skillet (until cooked a bit but still pliable), and then I finished the whole thing in the oven at 450 degrees for about 10 minutes. Easy peasy, no flipping involved! When I ran out of bacon I just used the marinated shrimp and pineapple, then just the marinated shrimp. All tasty stuff. [Another lovely plate by Ms. Kay, by the way.]
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