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Firecracker Jam Bacon Wrapped Shrimp

Large raw peeled shrimp

Firecracker Jam


Chives, chopped for garnish

Cook bacon halfway. Wash and pat dry shrimp. With a small spoon or knife spread about 1/2 teaspoon of jam on shrimp. Immediately wrap with half a strip of bacon, fastening the bacon with a toothpick and place on a baking sheet. Bake in a 400 degree oven until both shrimp and bacon are cooked through. Sprinkle with chopped chives and enjoy. Lynne Goldman of Coyote Kitchen LLC, a small batch, handmade, seasonal, local producer of jam, jelly and marmalade based in Cornwall-on- Hudson. Much of their fruit is sourced from many Hudson Valley orchards and farms. Coyote Kitchen can be found at many local Farmers’ Markets including Cornwall, Nyack, Piermont and Monroe.

For more information, contact or visit or Facebook at Coyote Kitchen LLC.

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