I love rumaki. Probably because I love bacon and essentially that's what rumaki is - a tidbit wrapped in nice crisp, smoky bacon.This recipe is a twist on a basic rumaki recipe where the bacon is wrapped around shrimp. It's simple and tasty as the dickens.
You can opt to grill these instead of baking them in the oven - it's up to you. Also, you can wrap the bacon around water chestnuts and other goodies for some variety. The classic rumaki is bacon wrapped chicken liver - but I'm not going there!
I like to serve these with my What A Peach Martinis from The Martini Diva. The peach goes nicely with the shrimp and bacon and complements the smoky essence of the barbeque sauce as well. The combination of the martinis and these appetizers brings a little taste of sunshine and summer to come into the cold of winter. Put on your sunglasses and get out the sunscreen!
For more appetizer recipes visit my Appetizers Page at PopArtDiva.com.
TO DOWNLOAD THE RECIPE CARDS: Mini Size: Right Click image and "Save As" Full Size: Left Click image and then Right Click to "Save As"
Two of my favorite things..
ReplyDeletebacon and shrimp.. yumm!
Oh, I wanted to say that your recipe cards look really cool girl!
I wasn't aware that "Rumaki" meant "bacon wrapped". I have seen "Bacon Wrapped Shrimp" on menus that was nearly identical to this.
ReplyDeleteTry marianating chicken livers (or shrimp), water chestnuts and bacon in a marinate of soy sauce, brown sugar, garlic, cloves and ginger overnight, then cooking.
If you marinate it overnight you will not even realize you are eating liver.
Anon - but I like liver! And I rarely make anything to eat that I have to disguise, lol. But that is a good tip if you need iron and have to eat liver!
ReplyDelete