Wrapping Up the Shrimp

I gave you a little teaser yesterday when I mentioned we were having friends over for dinner, and that the theme for the evening was Mediterranean.  Mediterranean Spinach and Orzo Salad  It was a simple meal that was simply delicious.  Originally I was going to make something else, but Bill kept teasing how he wanted something with bacon.  So bacon it was.  Bacon wrapped shrimp that is.


The bacon wrapped shrimp was definitely the focal point of the meal.  The surrounding cast were the Mediterranean spinach and orzo salad, along with some pesto focaccia bread (I did not make the focaccia this time, though I easily could have.  Costco had to good of a deal to pass up), and a chocolate cherry coffee cake for dessert.  I could have sworn I had already given you the recipe for this cherry chocolate coffee cake, but I can’t seem to find it.  I guess that means I will just have to make it again so you can have the recipe too.  🙂

I had some leftover tomato-basil vinaigrette that was just perfect as a marinade for my shrimp.  The Chef’s Salad  As I was par cooking my bacon, I marinaded the shrimp in the tomato-basil vinaigrette for about 30 minutes.  If you marinate shrimp or other more delicate seafood in something with an acidic base for to much longer than 30 minutes, it will “cook” the fish, which will make it tough and chewy when you actually do cook the fish.



Par cook the bacon before wrapping it around the shrimp.  You do not want to over cook it.  You want it where it is still pliable with some fat, and not crispy at all.  If the bacon is crispy, you will not be able to wrap it around the shrimp.  So it still has to be pretty soft.   The reason for par cooking the bacon is because the shrimp will not take that long to cook, and the bacon takes longer.  You would either have under cooked bacon when the shrimp is done, or burned, over cooked shrimp when the bacon is done.  Neither of those is a good option. Cook the bacon on a griddle or in the oven so it does not curl up.  You want it to be as straight as possible, again, making it easier to work with when wrapping it around the shrimp.


Once the bacon is semi-cooked, let it cool for a bit and cut it in half.  One of the half pieces is perfect for one piece of shrimp.  Start carefully wrapping it around the shrimp, and then skewer them up.  Grill the bacon wrapped shrimp for about 3-4 minutes per side or until both the shrimp and the bacon are completely cooked.


Once the shrimp and bacon are cooked, slide them off the skewers and enjoy.  If there is a little extra sauce left over, heat it up and top your shrimp with it to add a little extra flavor.


Stay safe and stay well Everyone.  ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

56 thoughts on “Wrapping Up the Shrimp”

  1. Your style is so unique compared to other people I’ve read stuff from. Thanks for posting when you have the opportunity, Guess I’ll just book mark this site.


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