Best Shrimp Rumaki Recipes

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SHRIMP RUMAKI



Shrimp Rumaki image

A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry.

Provided by _Pixie_

Categories     Asian

Time 3h20m

Yield 24 rumaki

Number Of Ingredients 6

24 shelled and reveined raw jumbo shrimp (about 1 1/2 lb)
1 cup soya sauce
1 cup medium sweet sherry
1 teaspoon fresh grated gingerroot or 1/4 teaspoon powdered dried ginger
12 slices bacon, cut in half to make 24 pieces
24 slices water chestnuts (I buy a tin of pre-sliced ones)

Steps:

  • Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
  • Turn occasionally.
  • Partially cook the bacon until limp but NOT crispy.
  • Preheat oven to 400 degrees F.
  • For each one, wrap the bacon around a shrimp and a slice of water chestnut.
  • Secure with a toothpick.
  • Arrange the shrimp on a rack in a large shallow roasting pan.
  • Bake uncovered for 10 minutes, basting once or twice with the marinade.
  • Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.

ARTICHOKE OR SHRIMP RUMAKI



Artichoke or Shrimp Rumaki image

Number Of Ingredients 4

1 (9-ounce) package frozen artichoke heart cooked and drained*
1/2 cup chili sauce
3/4 teaspoon hot pepper sauce
6 slices bacon lean

Steps:

  • 1. Place artichoke hearts in a glass pie plate.2. In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over artichokes to coat set aside. Reserve remaining sauce mixture.3. Cut each slice of bacon in half crosswise, then lengthwise. You will have 4 strips from each slice of bacon. (For a heartier appetizer, use 12 bacon slices and cut in half crosswise only, not lengthwise.) Wrap one bacon strip around each artichoke heart, overlapping ends, and secure with a wooden pick. Place in a shallow dish. Coat bacon with reserved chili sauce mixture. Cover and refrigerate until ready to bake.4. Preheat oven to 450°. Spray a baking sheet with non-stick coating. Place bacon-wrapped artichoke hearts on baking sheet. Bake about 10 minutes or until bacon is crisped. (Do not remove picks.)5. Serve hot.*Twenty-four medium-size cocktail shrimp, cooked and peeled, can be substituted.

Nutrition Facts : Nutritional Facts Serves

SHRIMP RUMAKI



Shrimp Rumaki image

Number Of Ingredients 4

1/2 cup chili sauce
3/4 teaspoon hot pepper sauce
24 shrimp medium-size, cooked and peeled
6 slices bacon lean

Steps:

  • In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over shrimp to coat set aside. Reserve remaining sauce mixture.Cut each slice of bacon in half crosswise, then lengthwise. You will have 4 strips from each slice of bacon. (For a heartier appetizer, use 12 bacon slices and cut in half crosswise only, not lengthwise.) Wrap one bacon strip around each shrimp, overlapping ends, and secure with a wooden pick. Place in a shallow dish. Coat bacon with reserved chili sauce mixture. Cover and refrigerate until ready to bake.Preheat oven to 450°. Spray a baking sheet with non-stick coating. Place bacon-wrapped shrimp on baking sheet. Bake 10 minutes or until bacon is crisped. (Do not remove picks.)Serve hot.

Nutrition Facts : Nutritional Facts Serves

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