top of page
Search

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

Updated: Feb 3, 2022

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