If you’re on the hunt for a delightful appetizer that bursts with flavours, look no further than Shrimp Rumaki! In this blog, I will share with you a shrimp rumaki recipe that is extremely delicious. This finger-licking dish is a classic favourite for family gatherings and parties, making it a perfect option for any celebration.
Packed with succulent shrimp, crispy bacon, and a sweet and savoury glaze, Shrimp Rumaki promises to be an irresistible treat for your taste buds.
What Is Shrimp Rumaki?
Shrimp Rumaki is a mouthwatering appetizer made by wrapping succulent shrimp in savoury bacon, creating a delectable combination of flavours. The shrimp and bacon are marinated in a heavenly glaze, which further enhances the taste. This dish is often served on toothpicks, making it a convenient and portable treat for guests to savour.
How Does It Taste?
Prepare yourself for an explosion of flavours in each bite! The succulent shrimp blend perfectly with the smoky bacon, creating a harmony of taste and textures. The glaze adds a delightful touch of sweetness and brings all the flavours together. It’s an addictive combination that will keep you coming back for more!
When Was I First Introduced To Shrimp Rumaki?
My first encounter with Shrimp Rumaki was at a family potluck. It was love at first bite! The delightful combination of shrimp and bacon left me craving for more. Since then, it has become a must-have appetizer at all our family gatherings. It’s heartwarming to see the joy it brings to everyone’s faces.
Ingredients To Make Shrimp Rumaki
- 1 1/2 lb shelled and reveined raw jumbo shrimp
- 1 cup of soya sauce
- 1 cup of medium sweet sherry
- 1 teaspoon fresh grated gingerroot
- 12slices bacon, (cut in half to make 24 pieces)
- 24 slices water chestnuts
How To Make Shrimp Rumaki
Step 1
Combine soy sauce, sherry, and ginger. Marinate shrimp for 2-3 hours in the fridge. Turn occasionally.
Step 2
Partially cook bacon until limp, not crispy.
Step 3
Preheat oven to 400°F.
Step 4
Wrap bacon around shrimp and water chestnut. Secure with a toothpick.
Step 5
Arrange shrimp on rack in roasting pan.
Step 6
Bake uncovered for 10 minutes, basting with marinade.
Step 7
Turn shrimp and bake 10 minutes more until bacon browns, basting frequently.
Storage Tips:
Store any leftover Shrimp Rumaki in an airtight container in the refrigerator. It can be reheated in the oven to regain its delightful crispiness.
FAQs:
Q: Can I use pre-cooked shrimp for Shrimp Rumaki?
A: Yes, you can, but raw shrimp works best for the perfect texture.
Q: Can I make Shrimp Rumaki ahead of time?
A: Absolutely! Prep it in advance, and then cook it just before serving.
More Amazing Recipes
- American Beauty Lasagna Recipe
- Shrimp Stuffed Salmon Recipe
- Mesquite Grilled Shrimp Recipe
- Shrimp Etouffee Emeril Recipe
Conclusion
Shrimp Rumaki is undoubtedly a crowd-pleaser and a treat that will leave a lasting impression on your guests. The incredible combination of shrimp and bacon, along with the delightful glaze, makes it an appetizer that never disappoints. Try it out at your next gathering, and watch your guests swoon over this irresistible culinary delight!
Shrimp Rumaki Recipe
Ingredients
- 1 1/2 lb shelled and reveined raw jumbo shrimp
- 1 cup of soya sauce
- 1 cup of medium sweet sherry
- 1 teaspoon fresh grated gingerroot
- 12 slices bacon, (cut in half to make 24 pieces)
- 24 slices water chestnuts
Instructions
- Combine soy sauce, sherry, and ginger. Marinate shrimp for 2-3 hours in the fridge. Turn occasionally.
- Partially cook bacon until limp, not crispy.
- Preheat oven to 400°F.
- Wrap bacon around shrimp and water chestnut. Secure with toothpick.
- Arrange shrimp on rack in roasting pan.
- Bake uncovered for 10 minutes, basting with marinade.
- Turn shrimp and bake 10 minutes more until bacon browns, basting frequently.
