WEEKDAYS 1e|12c|p

Bacon-Wrapped Grilled Shrimp with Dijon Butter Sauce

Carla Hall, Clinton Kelly
Servings: 4
1 to 30 min

This dish comes together in minutes and tastes amazing! Plus, it's so versatile you can make at a dinner party or a family meal. Enjoy.

  • Ingredients
  • step-by-step directions
Bacon-Wrapped Grilled Shrimp with Dijon Butter Sauce
  • For the Shrimp:
  • 1 pound Jumbo Shrimp (cleaned and shelled)
  • 8 slices Good Quality Bacon
  • Salt and Freshly Ground Pepper
  • Olive Oil
  • For the Dijon Beurre-Blanc:
  • 1/4 cup Dry White Wine
  • 3 tablespoons White Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Shallot (finely minced)
  • 1 stick Unsalted Butter (cold and cut into pats)
  • For the Shrimp: Preheat a grillpan to medium-high. Preheat oven to 350F.
  • Cut each slice of bacon into two halves, and arrange on a sheet tray. Bake at 350F for about 5 minutes, until par-cooked, and still pliable.
  • Lightly brush olive oil over the shrimp and season with salt and pepper.
  • Carefully wrap a piece of bacon around each of the shrimp and secure with a toothpick. Grill the shrimp for about 4 minutes per side, until bacon is crisp and the shrimp have cooked through.
  • For the Dijon Beurre-Blanc: Combine the wine, white wine vinegar, dijon mustard and shallot and bring to a boil, lower the heat and then reduce by half, about two minutes.
  • Reduce the heat by low, and then begin to add the butter by continuously whisking the liquid and adding the butter one pat at a time, not adding the next until the previous is completely melted.
  • Remove shrimp from heat and serve with Dijon Butter Sauce.
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