Cooking has always been Diane Henderik’s passion and after years in private practice, she self-published 2 cookbooks, designed a signature line of spices and culinary items and started, “Diane’s Daily Dish”, her personal chef and catering business. Throughout her impressive career, Diane has been a regular on-air contributor both such outlets as The New York Times and Shape Magazine, contributing author to many of the nation’s top print and online publications and guest healthy cooking expert on The Chew and Fox & Friends.
Shrimp is a holiday favorite finger food. Take your appetizer game to the next level with this Asian-inspired makeover. Crispy SeaPak Coconut Shrimp match with the sweetness of pineapple, a touch of Sriracha heat and creamy peanut butter, all wrapped up in a savory slice of ham and broiled to perfection, then finished with an orange marmalade sauce.
- One 10 oz. package SeaPak Jumbo Coconut Shrimp
- Orange Marmalade sauce (included in package with shrimp), defrosted
- 8 slices boiled ham or 12 slices pork or turkey bacon
- 24 water chestnut slices
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon Sriracha
- 12 pineapple chunks; halved
Preheat oven to 425°
Cut tails off of shrimp and cut in half crosswise.
Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half crosswise.
Place a water chestnut slice in center of each strip of meat.
Top with piece of shrimp, smear of peanut butter, drizzle of Sriracha and pineapple slice.
Fold one side of meat over filling, roll and place seam side down on baking sheet lined with parchment paper.
Bake for 5 minutes then broil for 2-4 minutes until slightly brown on top.
Place toothpick in each bite and drizzle with Orange Marmalade sauce.