Serious bacon lovers know that if bacon had a team in the NFL, it would most certainly be in the Super Bowl. So if you're having people over for the big game, or even if you're watching with immediate family, or hell, even if you're watching the game by yourself, you know that you want dips and chips and other finger food at your side.
The best source for seriously delicious bacon-centric finger foods and dips is James Villas' incomparable
Bacon Cookbook,. So we're going to feature recipes adapted from Vilas' book every day leading up to the big game.
Today we're going with a recipe for bacon and shrimp fingers. That's right, bacon and shrimp, together again, as they should be.
- 9 slices lean peppered bacon, cut in half
- 1/2 pound shrimp
- 1/4 cup tomato juice
- 1 large egg
- 1/2 cup fine dry bread crumbs
- 1 tablespoon finely chopped parsley leaves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
In a large skillet, fry the bacon till half-cooked; drain on paper towels.
Place the shrimp in a saucepan with enough water to cover, bring to a boil, remove from heat, let stand 2 minutes. Drain shrimp, peel, and devein. Chop shrimp finely.
Preheat the oven broiler.
In a mixing bowl, whisk together the tomato juice and egg till well blended, add the chopped shrimp and remaining ingredients, and mix thoroughly with your hands till mixture is tightened, adding a few more breadcrumbs if necessary.
Roll equal parts of the mixture into 18 fingers, wrap each finger with a piece of bacon, and secure with toothpicks soaked in water. Place on the tack of a broiling pan and broil about 4 inches from the heat till the bacon is crisp, 5 to 6 minutes, turning once. Serve hot or at room temperature as a canape.