everyday foodie

Last night I did not want to go to the grocery store after work, so I had to figure out dinner based upon what we had in the fridge and freezer. We usually keep a bag of frozen raw shrimp in the freezer at all times — shrimp works well for quick dinners because it cooks quickly and works well with so many vegetables.

As I poked through the fridge, I found some fresh broccoli, bacon, fresh rosemary. I decided that I would just make one of my staple appetizers– bacon-wrapped rosemary balsamic shrimp– as an entree. I just had to make a lot more of it than usual.

First, I defrosted the shrimp quickly by letting them sit under some running water. While the shrimp defrosted, I cut the slices of bacon into thirds– since I wanted to make enough bacon-wrapped shrimp for our entree, I decided to use less bacon per shrimp than I usually do.

Once the shrimp were defrosted, I dusted them with a touch of sea salt, black pepper, paprika (for color), oregano, and basil. Then I added fresh crushed rosemary to them, wrapped the bacon around them and secured it with a toothpick or the stems from the rosemary. After all of the shrimp were wrapped in bacon, I drizzled them with a little bit of balsamic vinegar.

I popped them under the broiler until they were done — approximately 7 minutes for the size shrimp I used.

I added a touch of fresh squeezed lemon to the shrimp and we ate it along with steamed broccoli.

Prep Time: 15 minutes
Cooking Time: 7 minutes
Total Time: less than 30 minutes

This entry was posted on Tuesday, March 14th, 2006 at 9:00 and is filed under seafood, shrimp, entree, appetizer, 30 minutes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.