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Mustard Glazed Shrimp

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  • Yield: 8 appetizer servings
  • Prep Time: 0:20
  • Cook Time: 10 minutes

Ingredients

  • 1 tablespoon ground mustard
  • 2 tablespoons hot water
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup prepared duck OR plum sauce
  • 2 tablespoons rice wine OR sake
  • 1 tablespoon soy sauce
  • 1 tablespoon dark sesame oil
  • 1 pound large shrimp, shelled and deveined or sea scallops
  • 12 ounces sliced bacon, cut crosswise in half
  • About bamboo skewers, soaked in cold water minutes

Directions

  1. Line broiler pan rack with foil; spray with cooking spray.
  2. Stir ground mustard and water together in small bowl until smooth. Stir in corn syrup, duck sauce, rice wine, soy sauce and sesame oil.
  3. Toss shrimp with 1/4 cup of the mustard glaze in a large bowl.
  4. Wrap half slice bacon around each shrimp and thread shrimp aboutone inch apart onto skewers.
  5. Broil six inches from heat, 8 to 10 minutes or until shrimpare tender, turning and brushing occasionally with remaining glaze.
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print image

Mustard Glazed Shrimp

  • Yield: 8 appetizer servings
  • Prep Time:  20 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1 tablespoon ground mustard
  • 2 tablespoons hot water
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup prepared duck OR plum sauce
  • 2 tablespoons rice wine OR sake
  • 1 tablespoon soy sauce
  • 1 tablespoon dark sesame oil
  • 1 pound large shrimp shelled and deveined or sea scallops
  • 12 ounces sliced bacon cut crosswise in half
  • About bamboo skewers soaked in cold water minutes

Directions

  • Line broiler pan rack with foil; spray with cooking spray.
  • Stir ground mustard and water together in small bowl until smooth. Stir in corn syrup, duck sauce, rice wine, soy sauce and sesame oil.
  • Toss shrimp with 1/4 cup of the mustard glaze in a large bowl.
  • Wrap half slice bacon around each shrimp and thread shrimp aboutone inch apart onto skewers.
  • Broil six inches from heat, 8 to 10 minutes or until shrimpare tender, turning and brushing occasionally with remaining glaze.