Recipe by jmorris
"Shrimp marinated in teriyaki sauce are wrapped in bacon and broiled until crisp. Serve with white rice and steamed vegetables."
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jumbo shrimp, peeled and deveined
1 1/2 cups
bottled teriyaki sauce
bacon strips, cut in half
1 (8 ounce) can
whole water chestnuts, drained
Also marinated venison, chicken livers, calf liver or oysters instead if shrimp. All make delicious appitisers.
I cooked these on the stove since I had a lot of other things going in the oven. A little time consuming to make but tasty in the end, I had none left over!
We really liked these shrimp ramakis. I was making the recipe for two so I just scaled the recipe down with no problem. Very easy recipe. I used sliced water chestnuts instead of whole. Served on rice pilaf and roasted asparagus. Made for a really good dinner.
I've had this timeless classic appetizer many times over many years so I already was certain I was going to like this. My wife always makes them, but generally just with bacon and water chestnuts. The shrimp takes these over the top. Because I dislike teriyaki sauce I substituted a mix of soy sauce and sugar (1 T. sugar for every 1/4 c. soy sauce). Marinating these for 30 minutes at room temperature is plenty!
We have been making this for years, it's so awesome - I didn't know there was a recipe for it my momma taught me. We actually flay the shrimp a little bit and stuff with horseradish mixture, then wrap in bacon. The only problem is it takes time to make and gone in minutes !! We make them for an appetizers
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
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