Rumaki (Assorted)
Hot appetizers for every taste.
Yield
10 servingsPrep
30 minCook
10 minReady
7 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
shrimp
med-lg., peeled, deveined, tails removed |
*
|
| ¾ | pound |
sea scallops
raw, cut in half if very large |
|
| 20 | each |
dates
or figs |
*
|
| 2 | cups |
brown sauce
Also called Yoshida sauce (Chinese brown sauce), or garlic & ginger stiry-fry sauce |
* |
| 16 | slices |
bacon
partially cooked, cut into halves or thirds, depending on the size, about one pound |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
shrimp
med-lg., peeled, deveined, tails removed |
*
|
| 340.2 | g |
sea scallops
raw, cut in half if very large |
|
| 2E+1 | each |
dates
or figs |
*
|
| 473 | ml |
brown sauce
Also called Yoshida sauce (Chinese brown sauce), or garlic & ginger stiry-fry sauce |
* |
| 16 | slices |
bacon
partially cooked, cut into halves or thirds, depending on the size, about one pound |
|
Directions
Wrap partially-cooked bacon pieces around each piece of shrimp, scallop and date individually, securing with a wooden toothpick which has been previously soaked in water for at least 30 minutes.
Place pieces in a casserole dish and cover with the sauce; turn to coat well. Marinate, covered, in refrigerator 6 hours or overnight, turning 2 or 3 times.
Remove from refrigerator and shake off excess marinade (discard).
Grill or broil until bacon is crisp and seafood is cooked through, turning once.
Serve hot with additional sauce for dipping, if desired.
