These shrimp disappeared fast. I didn’t get very many photos. The first picture is them on the warming tray. The next picture you have to look close,they are on the right side of the plate.
The next time I make these I will make them with fresh pineapple instead of the canned pineapple. The juice of the canned pineapple kept the shrimp from drying out while waiting for the bacon to get crisp and yummy. Too bad I only one LOL.
| Bacon Wrapped Shrimp with Pineapple |
Recipe Type: Appitizer, Munchies
Author:
This is the original recipe but I made 2- 2 lb bags for the party. You can double, triple this recipe with ease. I served them with many different dipping sauces. * Cooks Notes *If your bacon is TOO thick, the shrimp will cook before the bacon gets cooked. If you have jumbo shrimp you may need 3/4 to full slice of bacon. I made some shrimp using pineapple in heavy syrup and some in natural juices, both tasted the same.
Ingredients
- 12 Large shrimp cleaned and deveined.
- 1 (14-ounce) can pineapple chunks, drained.
- 6 slices bacon, cut in 1/2
Instructions
- Cut the bacon strips in 1/2
- Lay one shrimp on top of bacon at one one end.
- Place a “chunk” of pineapple on top of the shrimp and roll.
- Cook these in a hot skillet for about 4- 5 minutes or until the bacon is cooked. I keep them warm in the oven while making batches.