PiggyBack Shrimp

There are times you get to a holiday party and you bring your go to dish. Some artichoke dip or a buffalo chicken spread, then there are times you want to step it up a notch… These PiggyBack Shrimp will have people begging you for the recipe. At least I did. The first time I had these was about 4 years ago at a Christmas party. Every time I make them I am sending out the recipe so I decided to share it with you all too!Disclosure: Some of the links in this post are “affiliate links.” This means if you click on the link and purchase the item, we will receive an affiliate commission. Thank you for supporting Twitchetts!

Now the ingredient list might seem a little long, but the only thing, besides the shrimp and bacon, that I have to go and buy is the chili sauce. Most are staple pantry items. (At least in my house)

What you need for your PiggyBack Shrimp:

1C finely chopped onion
2T unsalted butter
3/4C chili sauce
1/4C water
3T Worcestershire sauce
3T packed light brown sugar
1T distilled white vinegar
1T tomato paste
1/4t dry mustard
1/8t Tabasco sauce
20 medium or large shrimp, peeled & deveined
20 2 1/2-inch strips of bacon (one standard pack of bacon cut in half)
toothpicks

How to make your PiggyBack Shrimp:

In a saucepan, cook down the onion in butter for about 5 mins, until translucent. Add the chili sauce, water, Worcestershire, brown sugar, vinegar, tomato paste, mustard, and Tabasco.

Heat to a boil, then reduce and simmer for 20 minutes or until thickened. Remove from heat.

Take and dip each shrimp in sauce and let rest for 10-15 minutes, then wrap in bacon.Broil close to the heat source for about 3-4 minutes on each side.Warm up the rest of the sauce for extra dipping and serve.This will make 20 PiggyBack Shrimp. Depending on your crowd you might want to double the recipe… This bacon wrapped shrimp is deliciousness and won’t last long!!! So make sure to get in at least one or two for quality control, or you might miss out!