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Wednesday, May 25, 2011

Bacon-Wrapped Shrimp Cakes

Yay, bacon! I really wanted some bacon wrapped shrimp, but all I have is these little baby shrimp at the moment, and (thankfully) they do not make baby bacon strips. Thus: shrimp cakes. These were pretty tasty on their own (surprisingly, pan-fried plantain mush is really, really good), but in the bacon sleeve, they were unstoppable.

Bacon-Wrapped Shrimp Cakes (makes about 10)

-1 large plantain, green

-1 cup shrimp, chopped

-4 or 5 green onions, finely chopped

-Black pepper and garlic salt to taste (I think I used between 1/4 and 1/2 tsp of each)

-Coconut oil for frying (maybe 3-4 tbsp)

-10 strip of bacon

Peel the plantain, and chop it into a few big chunks, then whiz in a food processor until it's a fairly smooth "batter." Mix in the shrimp, green onions and seasoning. Form the mixture into 1" - 1.5" balls and place on wax paper (yes, your hands will get gross, but deal with it--your reward is bacon-wrapped treats). Heat the coconut oil over medium heat. When the pan is hot, carefully place a ball in, and squash it into a 1/2" thick patty. Repeat until the pan is full--I was able to cook 4 at a time. Cook a few minutes on each side, until nicely browned and crispy, and move to paper towels when done.

After all cakes have been cooked, wrap each cake in a slice of bacon, such that the "seam" is squarely in the middle of one side. Place each cake seam side down in the pan, and press the top with a spatula to help the seam close. Cook on each side until the bacon is crispy. From time to time, it's helpful to tip the cake at a 45 degree angle in the pan for a few seconds, so that the bacon on the sides of the cakes isn't still raw when the rest is done cooking.

Bacon it up!



  1. Ummm, these sound amazing! I'm going to have to give it a try. Thanks for posting :)

  2. Thanks dude! Neither pictures nor words can describe how awesome these are. :)