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Bacon Wrapped Shrimp with Plums
Welcome to Football Friday and the Game Day Recipe. Today’s recipe is Bacon Wrapped Shrimp with Plums. Sounds a bit “odd” but it’s really quite delicious. The smokiness from the bacon and the sweetness from the plums pairs remarkable well with the shrimp. If you aren’t a fan of plums or if plums aren’t in season in your area, you can substitute fresh or canned pineapple chunks.
Give these sweet and spicy snacks a try at your next party! Easy, different and so tasty. Plus any recipe that involves wrapping something in bacon scores a touchdown in my book! Another reason why these appetizers will disappear fast…after the plums are pitted, a shrimp is nestled inside the plum and then the whole thing is wrapped in bacon, these yummy bites are coated in a mixture of brown sugar and chili powder, then baked in the oven.
jumbo shrimp, deveined and tail removed
- 6 (from a 14 oz can) whole purple
pineapple chunks (from a can)
- 6 slices
center cut bacon, cut in half crosswise
- 1 cup
firmly packed brown sugar
- 2 to 3 teaspoons
- Preheat oven to 350º Line a rimmed baking sheet with foil. Set aside.
- Drain purple plums, reserve juice for another use. Remove pits from plums, discard. Cut plums in half, pat excess juice from plums with paper towels. Set plums aside.
- Holding a shrimp, nest one plum (pineapple chunk) in the natural curve of the shrimp, then wrap bacon around the shrimp and plum (pineapple chunk), secure with a toothpick. Wrap and secure all 12 shrimp.
- In a large resealable bag, mix together brown sugar and chili powder. Add bacon wrapped shrimp to bag with brown sugar mixture. Seal bag, shake gently to coat each bacon wrapped shrimp.
- Arrange bacon wrapped shrimp on foil lined baking sheet, arrange so they aren’t touching each other. Bake at 350 for 30 to 45 minutes or until browned and crisp-