Shrimp Rumaki Recipes

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RUMAKI APPETIZERS



Rumaki Appetizers image

These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 appetizers.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/4 cup mayonnaise
1/4 cup chili sauce
14 whole water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
7 bacon strips, halved

Steps:

  • In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

SHRIMP RAMAKIS



Shrimp Ramakis image

Shrimp marinated in teriyaki sauce are wrapped in bacon and broiled until crisp. Serve with white rice and steamed vegetables.

Provided by jmorris

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h30m

Yield 6

Number Of Ingredients 5

24 jumbo shrimp, peeled and deveined
1 ½ cups bottled teriyaki sauce
1 pound bacon strips, cut in half
1 (8 ounce) can whole water chestnuts, drained
24 wooden toothpicks

Steps:

  • In a glass bowl, toss shrimp with teriyaki sauce. Cover with plastic wrap and let marinate in the refrigerator for one hour.
  • Adjust oven rack to the middle setting and set oven to preheat.
  • Remove shrimp from marinade and place each on a half strip of bacon with a water chestnut. Roll and secure with a toothpick, then place onto a broiler pan approximately 1/2 inch apart from each other. Discard remaining marinade.
  • Broil ramakis for 5 minutes on each side, or until the shrimp is pink and the bacon is cooked (keep the oven door ajar and watch carefully). Drain on paper towels and serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 17.4 g, Cholesterol 240.3 mg, Fat 12.9 g, Fiber 1 g, Protein 42.3 g, SaturatedFat 3.9 g, Sodium 3546.8 mg, Sugar 11.1 g

RUMAKI



Rumaki image

This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

Provided by Dot

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h35m

Yield 12

Number Of Ingredients 7

1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

Steps:

  • In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
  • Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g

SHRIMP RUMAKI



Shrimp Rumaki image

A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry.

Provided by _Pixie_

Categories     Asian

Time 3h20m

Yield 24 rumaki

Number Of Ingredients 6

24 shelled and reveined raw jumbo shrimp (about 1 1/2 lb)
1 cup soya sauce
1 cup medium sweet sherry
1 teaspoon fresh grated gingerroot or 1/4 teaspoon powdered dried ginger
12 slices bacon, cut in half to make 24 pieces
24 slices water chestnuts (I buy a tin of pre-sliced ones)

Steps:

  • Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
  • Turn occasionally.
  • Partially cook the bacon until limp but NOT crispy.
  • Preheat oven to 400 degrees F.
  • For each one, wrap the bacon around a shrimp and a slice of water chestnut.
  • Secure with a toothpick.
  • Arrange the shrimp on a rack in a large shallow roasting pan.
  • Bake uncovered for 10 minutes, basting once or twice with the marinade.
  • Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.

SCALLOP RUMAKI



Scallop Rumaki image

Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks!

Provided by Chocolatl

Categories     Pork

Time 9m

Yield 8 rumaki, 2 serving(s)

Number Of Ingredients 7

4 slices bacon, halved
8 sea scallops
1 green onion, thinly sliced
1 1/2 teaspoons fresh ginger, minced
2 tablespoons lemon juice
8 toothpicks
fresh chives (optional)

Steps:

  • Microwave bacon on high for 2-2 1/2 minutes, or until partially cooked but still flexible.
  • Top each scallop with some of the onion and ginger.
  • Drizzle evenly with lemon juice. Wrap a bacon piece around each scallop, and secure with wooden toothpicks.
  • Grill scallops on grill tray 2-3 minutes on each side, or until done.
  • Or broil 3 inches from heat for 2-3 minutes on each side, or until bacon is crisp and scallops are cooked.
  • Drain on paper towels.
  • Garnish with chives, if desired.

Nutrition Facts : Calories 121.6, Fat 7.6, SaturatedFat 2.5, Cholesterol 25.3, Sodium 370, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 9.3

BACON WRAPPED SHRIMP TERIYAKI



Bacon Wrapped Shrimp Teriyaki image

Not sure where I got this recipe but it sure sounds good. Times do not include time to marinate the shrimp.

Provided by Vicki Butts (lazyme)

Categories     Seafood Appetizers

Time 50m

Number Of Ingredients 3

40 large shrimp
1 lb bacon
10 oz teriyaki sauce

Steps:

  • 1. Peel and devein shrimp.
  • 2. Cut bacon slices in half and wrap around the shrimp, securing with a wooden toothpick.
  • 3. Place in a dish and pour teriyaki sauce over.
  • 4. Cover and refrigerate for several hours, tossing once or twice.
  • 5. Preheat oven to 400 degrees.
  • 6. Drain shrimp well and place on a baking sheet.
  • 7. Bake for 20 - 30 minutes, turning once, until bacon is crisp.

RUMAKI TERIYAKI



Rumaki Teriyaki image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h40m

Yield 12 servings

Number Of Ingredients 5

1/3 cup teriyaki sauce, plus additional for basting
1 clove garlic, chopped
1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces
12 canned whole water chestnuts, drained and halved
12 slices bacon, halved crosswise

Steps:

  • Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
  • Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
  • Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

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