Ingredients for Bacon Wrapped Shrimp With Quick Bearnaise Sauce
- 1/2 cup mayonnaise
- 2 tablespoons minced shallot
- 2 tablespoons dried tarragon
- 1 tablespoon red wine vinegar
- 1/2 teaspoon fresh ground pepper
- 1 1/2 lbs shrimp (21-25 count), peeled and deveined
- 1 lb smoked bacon, thinly sliced
- 12 toothpicks
- 1 tablespoon olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacon Wrapped Shrimp With Quick Bearnaise Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bacon Wrapped Shrimp With Quick Bearnaise Sauce
- **Prepare the Bearnaise Sauce:** In a small bowl, whisk together the mayonnaise, shallots, tarragon, vinegar, and pepper. Cover and refrigerate for at least 1 hour to allow the flavors to meld (or up to 24 hours).
- **Wrap the Shrimp:** Wrap a bacon strip around each shrimp, securing it with a toothpick.
- **Broil (Optional):** Preheat your broiler. Arrange the bacon-wrapped shrimp on a baking sheet lined with foil. Broil for 5 minutes, then flip and broil for another 3-5 minutes, or until the bacon is crispy and the shrimp is pink and opaque. Remove and drain on paper towels.
- **Grill (Optional):** Preheat your grill to medium-high heat. Lightly brush the grill rack with olive oil. Grill the shrimp, covered, for approximately 4 minutes per side, or until the bacon is crispy and the shrimp is cooked through. Turn once.
- **Serve:** Once cooked, remove the toothpicks. Serve the bacon-wrapped shrimp immediately with the chilled Bearnaise sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
4g
Carbs
0g
