Bacon Shrimp Rolls
Overview
This is another old wine in new bottles. I made bacon rolls once in the summer, that time to test the baking pan. I like the taste of bacon. Its delicate texture combines the taste of bacon and various spices. This taste is very mysterious and wonderful. Bacon can be served on its own or combined with other ingredients to make a variety of mouth-watering partners. After making bacon last time, I felt a little familiar with it this time. My wife at home said that my cooking didn’t look good, but the taste was sloppy, so I said I’d better fix the taste first, and the presentation was a matter for the future. After all, what we eat is the taste, even if the dishes are ugly, we can still eat them. For the sake of appearance, I added lettuce to the bacon this time. With the green background, the bacon is not alone. In order to add a little bit of texture, a little more butter is added so that the shrimp meat is not dry and a little oily when fried. I have never used butter, and I don’t know if it is appropriate to add it to this. It feels like the calories are a bit high.
Tags
Ingredients
Steps
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Remove the head shell of the sea shrimp, cut open the back and peel off the shell, leaving only the tail shell, and take out the shrimp thread.
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Place the shrimp, a little butter, and lettuce on top of the bacon.
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Roll up the bacon and insert a toothpick into it.
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Place the bacon rolls in a pan, pour a little vegetable oil and fry over medium heat.
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During the frying process, turn the bacon rolls frequently to ensure even heating.
