Shrimp in Bacon with Spiced Glaze
Shrimp adds protein and iodine, while bacon makes the dish richer and more festive even in a small portion. The flavor turns smoky, lightly spicy, and sweet-spiced without heavy batter or breading.
Peel the shrimp (120 g) and remove the intestinal vein. If needed, cut the bacon (60 g) lengthwise so one strip wraps one shrimp neatly without too much overlap.
Wrap the shrimp in bacon and place them seam-side down on a tray. Bake them at 200°C for 6 minutes, until the bacon begins to set but the shrimp are not yet overcooked.
For the glaze, combine allulose (12 g), wine vinegar (15 g), olive oil (15 g), paprika (5 g), and dried garlic (3 g). Warm the mixture on the stove for 2-3 minutes until it becomes thick and glossy.
Brush the shrimp with the glaze, return them to the oven for another 2-3 minutes, and serve with fresh lemon (5 g). Do not hold the dish longer than needed: once the shrimp are fully pink and springy, they are ready.
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