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)
- 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)
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!
Keep this in you back pocket for the next holiday party or event when you want to wow your friends and family.
The source for the original recipe is a classic little cookbook.
Crème de Cookbook Colorado
published in 1987
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