| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Large shrimp |
| 6 |
sl |
Bacon |
| 1 |
ds |
Pepper |
| 1 1/2 |
tb |
Oil |
| 1/2 |
c |
Catsup |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
2. Cut each bacon strip in two and wrap one half around each shrimp.
Sprinkle lightly with pepper.
3. Heat oil. Pan-fry shrimp on both sides until pinkish.
4. Add catsup and cook, stirring occasionally, until shrimp are done (about
2 minutes more). Serve hot. VARIATIONS:
1. In step 2, dip the bacon-wrapped shrimp in beaten egg. Then sprinkle
with the pepper.
2. In step 4, substitute for the catsup a mixture of 3/4 cup stock, 1
tablespoon cornstarch and 1 teaspoon soy sauce. Cook, stirring, over medium
heat until mixture thickens.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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