Spicy Air-Fryer Bacon-Wrapped Shrimp - Washington Post

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Use frozen shrimp to make this easy appetizer in just 15 minutes. Dust the peeled shrimp — it’s okay if they are still slightly frozen because that makes them easier to wrap up — with your favorite seasoning blend, wind them in bacon and slip them into a preheated air fryer for 11 minutes. If your bacon unfurls a bit, they’ll still be tasty. These are spicy, so cut back on the seasoning if you want a milder dish.

If using a 4-quart air fryer, you can cook 12 jumbo shrimp at once; if it is a smaller capacity, you may have to cook in batches.

Make Ahead: The dipping sauce can be made up to 3 days ahead and refrigerated. The pepper will become more pronounced after a day or two.

Storage Notes: Leftover shrimp can be refrigerated up to 2 days; the sauce for up to 3 days. Reheat in the preheated air fryer for 2 minutes.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 servings; 4 shrimp per serving

Ingredients

• For the shrimp

• 12 jumbo shrimp (21-25 count), peeled with the tail shell left on, and deveined

• 1 tablespoon Creole seasoning

• 2 teaspoons finely ground black pepper

• 3 thin slices bacon, halved lengthwise and then halved across

• For the sauce

• 1/3 cup orange marmalade

• 2 tablespoons dark rum

• 1/4 teaspoon crushed red pepper flakes, plus more to taste

• 1/2 teaspoon minced or grated garlic

• 1/4 teaspoon minced or grated fresh ginger

Make the shrimp: Preheat the air fryer to 400 degrees for 5 minutes.

While the air fryer is preheating, pat the shrimp dry with paper towels and season with the Creole seasoning and pepper on both sides. Wind a quarter of a bacon strip around each shrimp, doing your best to cover as much of the shrimp as you can.

Arrange the shrimp in a single layer in the air fryer basket without overlapping. Try to place the shrimp so the ends of the bacon are under the shrimp. Cook for 11 minutes.

Make the sauce: While the shrimp is cooking, in a small bowl, stir together the marmalade, rum, pepper flakes, garlic and ginger until well combined. Taste, and season with more pepper flakes, if desired.

Arrange the shrimp on a platter and serve with the dipping sauce on the side.

Shrimp recipe adapted from a recipe by Christine Pittman, owner of TheCookfull.com. Sauce recipe from recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


December 18, 2020 at 01:42AM
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Spicy Air-Fryer Bacon-Wrapped Shrimp - Washington Post

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