Bacon Wrapped Shrimp with Remoulade Sauce
The time of year arrives when it’s time to entertain. And it’s great to have both easy to make recipes along with recipes that can be mostly made ahead. Bacon wrapped shrimp fits that bill and it’s a big crowd pleaser too.
Purchase raw shrimp that are pre-peeled with the tail on. Frozen works just as well as fresh shrimp.
Get regular cut bacon and cut into thirds lengthwise so it wraps around the shrimp but does not completely cover the tails. Secure with a toothpick.
Lay on a baking sheet then sprinkle with creole seasoning to taste.
Once the oven is heated, bake until the shrimp are pink and the bacon somewhat crispy.
The Remoulade Sauce should be made ahead of time as the flavor only improves with time. It comes together, quick and easily. The ingredients are simple and can be adjusted to taste. Start with the mayonnaise and mustard.
Add in the capers, parsley, lemon juice, Worcestershire sauce, pimentos, smoked paprika, salt, pepper and cayenne pepper. Chopped pickles could also be used, as well as tarragon.
This sauce is best if it sits for at least 30 minutes. It’s a great sauce to use with other dishes or as a salad dressing too!
Yummy!
Once the shrimp are cooked, serve at once with the sauce. They will be gobbled up in no time by your guests.
Bacon Wrapped Shrimp with Remoulade Sauce
Ingredients
- 18-24 uncooked shrimp, peels off and tails on
- 6-9 pieces uncooked bacon
- Creole seasoning
- 18-24 toothpicks for wrapping the bacon around the shrimp
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped capers
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh tarragon (optional)
- 2 tablespoons chopped pimentos
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika (smoked paprika adds extra flavor)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
- Make the sauce first, refrigerating for at least 30 minutes before serving. In a medium size bowl combine the sauce ingredients, stir well and cover before refrigerating.
- When ready to cook the shrimp, pre-heat the oven to 375 degrees
- Slice the uncooked bacon into thirds lengthwise.
- Wrap the cut bacon around each shrimp. Using a toothpick, secure the bacon around the shrimp.
- Shake a fair amount of creole seasoning on the shrimp. Lay the shrimp on a baking sheet covered with parchment paper.
- Bake 15-20 minutes until the bacon is fully cooked and the shrimp pink.
- Remove from the oven, place on a platter and serve immediately with the sauce. Enjoy!
Simple, bacon wrapped shrimp with remoulade sauce, a classic and versatile condiment that adds a burst of flavor. The sauce works well with a variety of dishes.