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Bacon Wrapped Shrimp

A few years ago, for our Christmas Eve family gathering, one of my concoctions became a new favorite. It it fairly easy to make, has bacon, shrimp, spicy seasonings, and can be eaten with your fingers – the perfect party food!

Bacon Wrapped Shrimp - cooked

I wanted to share this recipe with our readers because I am pretty sure that many of you after trying them will begin to include it along with pigs in blankets, onion dip and/or salsa with chips, cookies, brownies…….. Whatever is your holiday tradition.

Both you and your guests will love these.


2 lb. Shrimp, medium (about 90)
30 slices Bacon, thin
90 Toothpicks, round wooden

2 Limes, zested and juiced
2 T Sesame oil

2 t Salt, Kosher
2 t Pepper, black
2 t Hot red pepper flakes

Preheat oven to 425 degrees F.

Cut bacon slices into thirds, making 90 pieces.

If using frozen shrimp, thaw under cool running water. Then peel. If using easy peel shrimp you can easily remove the shell by simply pinching the tail and the shrimp will pop out of the shell. Be careful to remove the entire shell.

Once the shrimp are peeled, wrap each with one piece of bacon and secure with a toothpick.

Lay wrapped shrimp pieces in one layer on baking sheet.

Combine lime zest, lime juice (no seeds), Sesame Oil, Salt, Pepper, and Red Pepper Flakes.

Bacon Wrapped Shrimp

Brush seasoning mixture over wrapped shrimp, place baking sheet in oven and bake 5 minutes.

Remove from oven, turn, and return to oven for another 5 – 10 minutes, or until shrimp are pink & curled and bacon is cooked. It is very important to not overcook the shrimp.

Place on serving dish and enjoy!

Candied Pecans – Sugar Free

I have mentioned in previous posts the fact that I have a number of friends with special dietary needs. Because of this I make a special effort to produce items from my kitchen they can eat too.

Raw Pecans Halves

I make this sugar free candied pecan recipe for a safe sweet snack they can enjoy. The coating has the taste and texture of cotton candy. Not only are they good to serve at parties, but they make a great gift too.


1 c Pecans, raw
1 egg white, lightly beaten
1/3 c Sucralose

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

Roast raw pecans in oven on the baking sheet for 10 minutes then allow to cool.

Beat egg white, blend in Sucralose, add nuts and toss to coat.

Pecans Ready for Coating

Spread mixture evenly onto baking sheet.

Bake 30 minutes or until nuts are toasted, stirring every 10 – 15 minutes. *

Pecans Ready for Roasting

Cool for 30 minutes.

If you prefer one of the following can be added along with the Sucralose and nuts.

1 t Maple flavoring
1 t Vanilla
2 t Cinnamon, ground

Candied Sugar Free Pecans

* As the pecans roast, the coating will begin to harden. As it does, it is important to separate the nuts or they will stick together. Also, you will need to ‘work’ the baked nuts after cooking to remove excess coating. Make sure not to pack the loose coating in with the finished nuts if you are giving them as a gift.

Sriracha Peanuts

It’s the Holiday Season, and although many of us give all throughout the year, it is during this time our focus turns to displaying our love and friendship through the giving of gifts. Not surprisingly, you might say, I like giving gifts from my kitchen; especially ones that not only have sprung from my creativity, but also match the preferences of the recipient of the gift. Giving gifts from my kitchen is, for me, not only a way to express caring; it is a way to give something of myself.

Sriracha Peanuts

I have a friend who LOVES spicy foods. Although I don’t give him gifts throughout the year, during the holidays it has become a tradition for me to give him some of my spicy Sriracha Peanuts. I made these for him first a number of years ago, and he has come to expect them ever since. Not that I’m complaining at all, after all cooks love it when people appreciate their creations.

If you like spicy snacks, you will really like this recipe.


1 c Peanuts, raw

½ t Salt, Kosher
½ t Red pepper (Cayenne)
¼ t Garlic powder

2 t Sriracha
1½ t Peanut Oil
1 t Rice Vinegar

Preheat your oven to 350°

Spread the Peanuts out on a baking sheet and roast them in the oven for 10 minutes.

Sriracha Coating

While the peanuts are roasting combine all the other ingredients in a pot and bring to a simmer over medium heat.

Add the roasted peanuts to the pot, stir to coat, then cook for 2 minutes.

Adding Toasted Peanuts to Sriracha Coating

Spread the peanuts out on a baking sheet and bake in oven for 8 minutes.

After 8 minutes check, stir, and bake for another 8 minutes.

Stir again and bake the peanuts for an additional 8, making sure not to let them burn.

When they are done they will have lost their raw, green, peanut scent and produce a nice roasted peanut aroma.

Baked Sriracha Peanuts

Cool completely and enjoy while they last.

Roasted Chickpeas – Creole Style

This year our family has decided to depart from our traditional Thanksgiving Day fare and instead will be replacing our menu with Louisiana style offerings like Gumbo made with Andouille Sausage. Thankfully, pies will still include Southern favorites like Pecan and Buttermilk (my favorites).

Thinking of items I could contribute that would support the Louisiana theme, and having just recently tried making Roasted Chickpeas, I thought a good snack item to have before the meal would be Roasted Chickpeas Creole Style made with the Tony Chachere’s Creole Seasoning I had picked up a few months ago but never opened.

Tony Chachere's Creole Seasoning

Before serving new dishes to guests I always make a batch beforehand as a test, so I can work out all the ‘kinks’ in the recipe and not subject someone to a dish before it has been perfected.

To make this recipe I took two cups of the cooked, dried chickpeas I had stored in the refrigerator from making the last batch, and tossed them in a mixture of two tablespoons peanut oil and one tablespoon of Tony Chachere’s Creole Seasoning.

I preheated the oven to 425 degrees, spread the chickpeas on an oven pan, and baked in five minute intervals until the became crispy (about twenty minutes). Be careful not to over toast them, which is easy to do and will ruin them.

Here is the recipe:


2 c Chickpeas, cooked and dried*

2 T Peanut oil
1 T Tony Chachere’s Creole Seasoning

Toss chickpeas in oil and seasoning mixture. Spread in one layer on baking sheet and bake at 425 degrees until crispy, stirring every five minutes – about fifteen to twenty minutes.

There are several ways this recipe is significantly different than how I made my other chickpea snacks: these are made with Peanut Oil, not Olive Oil. Also, I roasted them at a higher temperature for a shorter period of time (about half).

*For the method how to cook and dry the chickpeas, see my previous blog Roasted Chickpea Snacks.

I had never used, or even tasted, Tony Chachere’s Creole Seasoning before this and after having used it and tasted it I can understand why it is so popular for easily creating dishes with an authentic Creole flavor. However, be careful using it, especially the first time, because it is very salty.