Ever had a dish so good at a restaurant that you searched high and low for the recipe so that you could make it at home? Here's my take on Bacon Wrapped Shrimp with Vegetables!
Author: Wok & Skillet
, peeled, deveined
Wright® Brand Smoked Bacon
, thinly sliced
or Chicken Stock
Ground Black Pepper
Wright® Brand Smoked Bacon (4 slices)
half lengthwise. Wrap each
Large Shrimp (8)
with one thin strip of bacon and season both sides with
Salt (to taste)
Ground Black Pepper (to taste)
Cooking Oil (2 Tbsp)
in a large shallow frying pan over medium-high heat. Place the bacon wrapped shrimp on to the pan. Don't move them! Let them sit for a minute, then use a pair of tongs to flip them over to cook the other side for another minute.
Remove the bacon wrapped shrimp from the pan and set aside.
Garlic (3 cloves)
in the same frying pan you used to cook the shrimp. If you're using whole cloves of garlic, get the cloves really brown for a really rich, roasted garlic flavor. If using minced garlic, just fry until aromatic. Be careful not to burn it!
Carrots (1/4 cup)
Snow Peas (1/2 cup)
Baby Corn (1/2 cup)
. Stir-fry for about 2 minutes.
Water (1/3 cup)
Soy Sauce (1 Tbsp)
to the pan. Make sure you scrape the bottom of the frying pan well to get all the flavor up.
Corn Starch (1/2 Tbsp)
Water (2 Tbsp)
to make a cornstarch mixture and add that into the pot. Let it boil for a few seconds before turning off the heat. The sauce should thicken up really quickly. Serve immediately with steamed rice.
Nutrition Per Serving
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