Shrimp Rumaki

Name: Shrimp Rumaki
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 24 rumaki
Ingredients: 24 shelled and reveined raw jumbo shrimp (about 1 1/2 lb); 1 cup soya sauce; 1 cup medium sweet sherry; 1 teaspoon fresh grated gingerroot or 1/4 teaspoon powdered dried ginger; 12 slices bacon, cut in half to make 24 pieces; 24 slices water chestnuts (I buy a tin of pre-sliced ones)

Submitted by _Pixie_

"A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry."

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Ready In:: 3hrs 20mins
Ingredients:: 6
Yields:: 24 rumaki

ingredients

24 shelled and reveined raw jumbo shrimp (about 1 1/2 lb)
1 cup soya sauce
1 cup medium sweet sherry
1 teaspoon fresh grated gingerroot or 1/4 teaspoon powdered dried ginger
12 slices bacon, cut in half to make 24 pieces
24 slices water chestnuts (I buy a tin of pre-sliced ones)

directions

Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
Turn occasionally.
Partially cook the bacon until limp but NOT crispy.
Preheat oven to 400 degrees F.
For each one, wrap the bacon around a shrimp and a slice of water chestnut.
Secure with a toothpick.
Arrange the shrimp on a rack in a large shallow roasting pan.
Bake uncovered for 10 minutes, basting once or twice with the marinade.
Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.

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Reviews

Sherri, I made this for a Sunday evening dinner. I have had the rumaki with chicken liver, but I prefer this one. I love shrimp, and this was so good. I made it exactly as you directed, but I didn't have sweet sherry, so I substituted white wine. I thought it turned out wonderful, and I guess my guests did too, as they all disappeared. It is a very good recipe, and I will be using this one again. Thanks for sharing.

Miss Annie
I have been making these for years. They are called Angels on Horseback as opposed to Devils on Horseback, which is the liver version. And rumaki too of course. I use light soy sauce, about 1/2 cup, the sweet sherry and a tbsp of rice wine vinegar for the marinade. I find ginger overpowers the recipe. My H loves this stuff! Thanks

Ivy Food Sleuth
These are quite good, and the bacon gives the shrimp a pleasant smoky flavor. The only drawback, is that next time I prepare this I will cut down on the ratio of soy sauce (as well as using a low-sodium type), as they turned out a bit salty. Also, only about half the amount of marinade is really required to prepare this recipe. I cut it down to half and it was sufficient. I will be using this recipe again- I think these are great for holiday parties, and are very easy to make! Thanks for posting!

PalatablePastime