Shrimp and syrup recipe might be a winner

By: Lauren Gibbs, The Placer Herald
-A +A

Some might never imagine combining syrup with shrimp for a homemade dinner, but Joni Hilton of Rocklin said it’s the combination of salty and sweet flavors that make her recipe a treat.
Hilton has submitted her maple-glazed prosciutto-wrapped shrimp recipe into a national contest with the hopes of coming out a winner, and a year’s worth of free groceries in the form of a $6,000 check.
Her five-ingredient recipe takes approximately six minutes to prepare and was submitted to the Hungry Jack Use Up the Box Recipe and Essay Contest. One of the requirements of the dish was to include one of the three Hungry Jack products of instant mashed potatoes, pancake mix or syrup. Hilton’s recipe includes a fourth of a cup of Hungry Jack Syrup.
Hilton said the recipe was crafted from a love of sweet and salty together. That, combined with her husband’s home state of Louisiana and a love of shrimp, the recipe was cooked up quickly and has become a family favorite of Hiltons, who have four children.
Hilton said she always doubles the recipe because it’s such a crowd pleaser.
“It’s just really a knock-out flavor,” she said. “It’s so killer delicious.”
Hilton said her recipe is a way to spice up a meal in the kitchen.
“Everybody gets kind of stuck in a rut,” she said.
For about 15 years, Hilton said she’s been coming up with her recipes and submitting them to contests — some of which she has won, she said. Her mother enjoyed baking and Hilton said she always watched her mother in the kitchen, which may have spurred her own love for food.
“I play with my food and I really love getting creative in the kitchen,” she said.

Maple-glazed prosciutto-wrapped shrimp
Cooking time: 6 minutes
Serving size: 4
• 1/4 cup Hungry Jack Original Syrup
• 1 Tbsp. teriyaki sauce
• 1/4 tsp. cayenne pepper
• 24 jumbo shrimp, peeled (about 1.5 lbs.)
• 6 thin slices prosciutto
Instructions: Preheat the broiler.  In a large bowl, stir syrup, teriyaki sauce and cayenne pepper. Add shrimp and toss to coat.
Cut each strip of prosciutto lengthwise into four strips and wrap each around a shrimp. Thread shrimp onto four skewers.
Place skewers on lightly greased baking sheet and broil for three minutes per side. (Can also be grilled on a barbecue).

Vote for Joni Hilton’s recipe
When: Vote from Jan. 15 through March 12
How: online at