Pan-Seared Shrimp with Bacon are very simple and quick to prepare. In small portions, they can be served as an appetizer, otherwise in larger quantities, they become a true main course. Truly impressive and perfect for a special dinner or with friends.
On Christmas Eve, they can be a tasty alternative to those cooked in the oven or pan-seared. Additionally, you can prepare the shrimp the day before and keep them in the fridge until it’s time to cook.
This recipe doesn’t require oil or salt, and the honey, which is to be added according to taste, makes them really special and delicious.
If you love shrimp, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 24 Shrimp
- 24 slices thin sliced bacon
- to taste honey
- to taste mint leaves
Tools
- 1 Pan non-stick
- 1 Scissors
- 1 Paper towels
Preparation
Carefully clean the shrimp, cutting the legs and all sharp parts, including those on the head, with scissors.
Continue cleaning by removing part of the shell, but leave the first ring near the head and the last one near the tail. With a pointed knife, preferably a paring knife, make a vertical cut on the shrimp and remove the intestine. It’s the black vein that could spoil the dish’s flavor. It’s often not removed in restaurants.
Gently and quickly rinse the shrimp under running water and pat them dry with paper towels. Take a thin slice of bacon and start wrapping it spirally around the shrimp, starting from under the head, along the entire body.
Heat a non-stick pan and place the shrimp inside, cooking them for a total of no more than 10 minutes over medium heat, turning them at least once gently with tongs, preferably silicone ones. If you fear the bacon might come off, you can secure it with a toothpick. Turn off the heat as soon as the bacon starts to become crispy.
Serve your pan-seared shrimp with bacon hot and garnish them with fresh mint leaves.
Notes
You can prepare the shrimp cleaning in advance, which takes time, depending on the number of guests.
After washing and drying them well, place them on a plate and cover them with food film.
Store them for no more than one day in the refrigerator.
If the shrimp are not defrosted, you can also prepare and freeze them until ready to use. However, thaw them strictly in the refrigerator and never at room temperature to avoid unpleasant and sometimes dangerous food poisoning.
