On most days I just stare into my teeny tiny pantry and wish things into existence.
It doesn’t work of course but, I do sometimes find things I forgot I had and make some miracle I can later play off as planned. I don’t remember what day I decided to make this little miracle but, I usually always have frozen shrimp in my freezer, dried herbs and on whatever day this was created, apparently also a can of sliced pineapple. Typically pineapple is in chunks on a skewer with shrimp and bacon but, again, wishing is not making.
When grabbing the shrimp I did remember I had some bacon in the fridge I was planning to use with brunch so… this little creation was born! I have to say, the combination of pineapple with shrimp is a no-brainer. I don’t know why they work so well together but, add some bacon and honey and it’s over the top with the tangy mayo. I had this without the pineapple for less sugar and it was just as good so, keep that in mind.
You wil need:
- Mayo (do yourself a favor and get real mayonnaise; the calories and fat are going to be a bit more but you won’t have any chemicals in your food this way)
- Shrimp (large, deveined and peeled – frozen)
- Honey (there was a report on honey that deduced an overwhelming percentage sold in the states was imposter. Try to get real honey and do your research to make sure if you already have some, that it’s pure – unless it doesn’t matter just for this one recipe and connivence sake. I have located some companies for you and compiled them below. They are just a starting point and this is not a complete list)
- Pineapple (canned, in pre-cut discs) (optional)
- Bacon (for this I used Oscar Meyer Selects, uncured turkey bacon – it’s precooked and has half the sodium and fat)
- Dried tarragon
- Dried dill
Pure 100% Honey:
- Desert Creek Raw Texas Honey
- Nature Nate’s 100% Pure Raw and Unfiltered Honey
- Honest Raw Honey
- YS Eco Bee Farms Raw Honey
- Crockett Wildflower Honey
- Raw Manuka Honey
- Wholesome Sweeteners Organic Fair Trade Raw Honey
Take your frozen shrimp and put them in a bowl completely covered with lukewarm water. While they are defrosting, prepare your mayo. Take a small bowl and depending on how many shrimp you plan on making, place in some tablespoons of mayo. Stir in the dried dill and dried tarragon (to taste). If you’re sensitive to herbs and aren’t sure if you’ll like this, add some – taste – and then add some more. Combine and set aside. Take your bacon and pull out one strip for every two shrimp you are going to cook.
Take a knife or kitchen sheers and cut the bacon slice in half length-wise.
When the shrimp are mostly defrosted (this is important, not all the way defrosted is necessary – just leave them in the water long enough to prep what I mentioned above and to get any ice off – a little mushy but still a little hard) take them out and place them on your baking sheet (lined or sprayed) or rack and shake some dried tarragon over them. No salt and pepper is necessary.
Just one side is fine. Then take one strip of the bacon you cut and start wrapping the shrimp.
Once wrapped, go ahead and drizzle some of the honey over the bacon. Would it have been “easier” to get bacon with honey already in it? Sure. But again, we don’t know where that honey came from or how it was processed. Also, that kind of bacon is loaded with salt and fat. This is one extra step and you should have natural honey in your cabinet anyway; it’s a fantastic for a lot of recipes and as a natural homeopathic.
The honey will also work to keep the bacon closed in position over the shrimp.
Since the shrimp was not completely defrosted, set the oven to 400 degrees and cook for 20 minutes (I don’t know what type of oven you plan to use – we use convection – keep an eye on your food at the halfway mark; make sure the bacon isn’t burnt and the shrimp is starting to turn pink). While they cook, open and drain your can of pineapple discs. Place one on a plate and fill the hole with your mayo dip.
When the shrimp are done, place one on each disc.
Like I wrote earlier, they don’t need to be over pineapple; we had them both with the pineapple as well as just plated with some dip and they were both amazing. It was an interesting combination of sweet and savory that should please everyone.
Even on days where you were otherwise mumbling to yourself incoherently in your pantry.