Candied Bacon Shrimp

Ingredients

Bacon Wrapped Shrimp

• 12-16 oz thin sliced bacon
• ½ cup brown sugar
• ¾ cup maple syrup
• 2 Tbsp fresh cracked pepper
• 1 lb raw shrimp, P&D, Tail-On, 16-20 ct. (Superior Foods Featured Item: #9205 – (Harvest of the Sea)
• 1 tsp salt
• ¼ tsp baking soda

Apple Horseradish Cream

• ½ cup sour cream
• ½ cup mayo
• ½ cup prepared horseradish
• 4 oz. apple sauce
• 1 Tbsp dijon
• Salt, to taste 
• Chives, chopped for garnish

Preparation

Bacon Wrapped Shimp

1. Preheat oven to 400°F, and mix brown sugar, maple syrup, and cracked pepper in a bowl until well combined. Toss bacon sliced in the mixture to fully coat, or brush both sides.
2. Lay bacon on a parchment lined sheet pan and par cook in the oven for 8-10 minutes so that bacon is halfway cooked but still pliable. Removed from the oven and allow to cool for a few minutes.
3. While bacon is cooking toss shrimp with salt and baking soda in a bowl and let marinate for 15 minutes. Pat dry with paper towel.
4. Once bacon is cool enough to handle wrap each shrimp fully, and secure with a toothpick. Toss once more in the sugar-pepper mixture. Place the wrapped shrimps on a rack fitted over another parchment lined sheet pan. Bake for 10-12 minutes until shrimps are cooked through and candied bacon is nice and crisp.

Apple Horseradish Cream

1. Mix all of the ingredients together until they are smooth. (Blend if desired)
2. Use this cream as a dipping sauce for the shrimp or spoon it over the top of them. Garnish with chives.

Tips

If you’re running low on the marinade for the bacon just thin leftover with a little water or a bit more syrup to toss final wrapped raw shrimp in before going in the oven.