WEEKDAYS 1e|12c|p

Grilled Shrimp with Bacon Jam

Michael Symon
Servings: 4 to 6
30 to 60 min

This grilled shrimp with bacon jam is so delicious - you'll want to put the jam on everything!

  • Ingredients
  • step-by-step directions
Grilled Shrimp with Bacon Jam
  • Bacon Tomato Jam
  • 1/2 pound thick cut bacon (small diced)
  • 1 small onion (peeled and small diced)
  • 1/3 cup granulated sugar
  • 1/2 cup fresh horseradish (peeled and finely grated)
  • 1 pound vine-ripened tomatoes (small diced)
  • 1/2 cup sherry vinegar
  • 1 tablespoon dijon mustard
  • kosher salt and freshly ground black pepper (to taste)
Grilled Shrimp
  • 1 pound shrimp (shelled, deveined, tails on)
  • 4 skewers (6-inches, soaked in water for 1 hour)
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • For the Bacon Tomato Jam: place a large heavy-bottomed pan over medium-high heat. Add bacon and cook, stirring occasionally, until the bacon is completely crisp, about 5-6 minutes. Remove the bacon to a paper towel lined plate and set aside. Drain the bacon fat into a bowl, reserving 2 tablespoons in the pan.
  • Return the pan to the heat and add onions, sugar and season with salt. Stir to combine and cook until the sugar melts and begins to caramelize, about 3-5 minutes. Add the horseradish, tomatoes, sherry vinegar and Dijon and cook over medium heat, stirring occasionally until thickened and jam-like, about 20-25 minutes. Season with salt and pepper, remove from heat, stir in bacon and allow to cool before serving.
  • Preheat grill or grill pan to medium-high heat. Season shrimp with salt and pepper and thread onto skewers, allowing them to lie flat and straight. Drizzle with olive oil and place on grill. Cook until charred and shrimp are just cooked through, about 2 minutes per side. Remove to a platter and serve with bacon tomato jam for dipping.
  • Tip: use the bacon jam as a condiment on a burger!
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