• His Girl Sunday

Bacon Wrapped Shrimp with Maple Glaze- Feast of Seven Fishes- December 24

For the Feast of Seven Fishes this year I was in charge of shrimp and because I love this tradition so much I couldn't help myself and made three different kinds. In the midst of getting a little carried away I went ahead and made one of my family's favorites, bacon wrapped shrimp, which kind of breaks the no meat point of the feast... oops. Mea Culpa x3! I feel that once the bacon hits your lips you will forgive me too. ☺️


The menu this year was absolutely delicious and we teamed up as a family to make it all happen.

  1. Sea Bass

  2. Asparagus Crab Dip

  3. White Clam Sauce

  4. Steamed Mussels

  5. Seared Scallops

  6. Bacon Wrapped Shrimp & Garlic Parmesan Shrimp Cocktail

  7. Fried Calamari

Here are some picture highlights!


Garlic Parmesan Shrimp Cocktail with Marinara Dip



Clam Sauce



Sea Bass



I would highly recommend doing the Feast of Seven Fishes as a potluck style meal, just assign people the fish you want them to bring. You could also do what the Aquila family does and everyone just gather in the kitchen and make a dish. Last year I made the feast for a group at our parish and did it myself! If you are in that situation I would encourage you to choose some cold fish plates to make the night before to help lighten the load. Here is tutorial I did for a cheese log that was a big hit!

https://www.hisgirlsunday.com/post/feast-of-seven-fishes-oyster-cheese-log-recipe




Prep Time: 15 minutes

Bake Time: 12 minutes

Broil Time: 3 minutes

Yields: 20-25 pieces


The Gang

  • 1 lb uncooked shrimp, peeled and deveined is preferable

  • 1 package of thick-cut bacon

  • 4 tbsp butter

  • 2 tbsp maple syrup

  • 1 tbsp chili powder

  • toothpicks



Directions


Start by peeling and deveining the shrimp, as you can see mine are a little on the small side because we are technically out of shrimp season here in Texas. You could also buy peeled and deveined shrimp but my family usually does that by hand so I always go that route.


Note: I made as much of the bacon and shrimp as I could but to use the rest I made a meatless option by sautéing the shrimp in lemon, butter, and garlic then topped it with parsley.



Preheat the oven to 400 degrees and line a large baking sheet with foil, don't forget the foil or you will be angrily washing that cookie sheet later!


If your shrimp are small like mine you can cut the strips of bacon into fourths, if the shrimp are a little larger cut the bacon into thirds.


Wrap each piece of shrimp tightly with the bacon pieces and secure them with a toothpick and place them on the foiled baking sheet.



In a small bowl you are going to prepare the maple glaze. Start by melting 4 tablespoons of butter in a glass bowl and make sure it is covered with a paper towel. Let's just say it got a little crazy over here and butter went everywhere. Usually I wouldn't complain because I love butter as much as the next southern woman but it was such a pain to clean up.


Have a mentioned that I am just a regular ol' wife that enjoys cooking good food but I'm no star baker and that's why I waaayyyy overheat butter? 😂



Pour in 2 tablespoons maple syrup.



Then sprinkle in 1 tablespoon chili powder!



Stir together and brush about half the mixture over the shrimp.




Bake for about 12 minutes or until shrimp is cooked.


Then brush again with the butter mixture and broil for 3 minutes to give it that nice crisp texture!



Now put the bacon on a pretty dish and watch the shrimp fly off the plate! This is no joke, within minutes of me setting it down they were all gone. I would say that's a success!


Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday.


For more liturgical living resources check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to celebrate feast days.



Praying for you as we build tradition together!