Recipe courtesy of Ree Drummond
Bacon-Wrapped Chili Shrimp
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 24 to 28 shrimp
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 143
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 11 g
- Cholesterol
- 91 mg
- Sodium
- 177 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 24 to 28 shrimp
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 143
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 11 g
- Cholesterol
- 91 mg
- Sodium
- 177 mg
Ingredients
Directions
Special equipment:
small wooden skewers or large toothpicks- Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
- Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.
- Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).
- Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.
Cook’s Note
These can be taken out of the oven up to 1 hour before serving and kept warm. Brush on the second portion of chili butter right before serving.
My Private Notes
Show:
The Pioneer Woman
Episode:
Engagement Dinner
