Devils on Horseback

Bacon-wrapped shrimp and a tangy mayonnaise sauce make up this appetizer recipe, perfect to serve as a Halloween appetizer.

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9 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
3 to 4 skewers
Yields:
48 skewers
Start to Finish:
1 hr
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Devils on Horseback

Ingredients
48
large shrimp (approximately 2 pounds - with shells), shelled and deveined
1/4
cup dry white wine
1
teaspoons prepared garlic chili sauce
1/2
teaspoon salt
6
strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
 
Wooden toothpick
2/3
cup mayonnaise
2
tablespoons lemon juice
1
tablespoon prepared chili garlic sauce
1
teaspoon salt
2
green onion, finely chopped (both white and green parts)

Directions

  1. Combine shrimp, wine, lemon peel, 1 to 1 1/2 teaspoons chili garlic sauce, and salt in non-reactive dish. Marinate for 15 minutes. Remove shrimp and drain on paper towels; discard marinade. Wrap each shrimp in a piece of bacon, securing bacon by skewering shrimp with wooden toothpick (neck to tail in a half-moon).
  2. Preheat broiler. (Position oven rack so the food will be 3 to 4 inches from the heat.) Place shrimp in a single layer on an unheated rack of a broiler pan. Broil, turning twice, until shrimp are opaque and bacon is cooked through and crisp (7 to 9 minutes total).
  3. For Remoulade, stir together mayonnaise, lemon juice, 1 tablespoon prepared chili garlic sauce, 1 teaspoon salt, and green onions. Cover and chill until serving time.
  4. If desired, thread broiled shrimp onto fondue forks or 8 to 10-inch wooden skewers. Serve shrimp with sauce. Makes 48 shrimp (12 to 16 servings).

Nutrition Facts

(Devils on Horseback)
    Per serving:
  • 45 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 24 mg chol.,
  • 134 mg sodium,
  • 0 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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