Best Barbecue Bacon Wrapped Shrimp Recipes
BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE
Steps:
- Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
- Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
- Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
- Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.
JALAPENO-STUFFED BACON-WRAPPED SHRIMP WITH CHERRY COLA BARBECUE SAUCE
Steps:
- For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)
- For the shrimp: Preheat a cast-iron skillet or griddle over medium heat.
- Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the "spine" of each shrimp (where it's been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.
- Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.
- Serve the shrimp with the barbecue sauce for dipping.
BARBECUE BACON-WRAPPED SHRIMP
Provided by Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare the shrimp: Mix the basil, cheese and garlic in a bowl. Slice down the back of each shrimp and remove the vein; fill the cut with 1/2 teaspoon of the basil mixture. Wrap each shrimp with 1/2 slice bacon and secure with a toothpick, or tuck the loose end of the bacon under.
- Build a fire (wood or charcoal and wood) for indirect cooking by situating the coals on one side of the grill. When the temperature reaches 400 degrees F, place the shrimp on the grill away from the coals. Close the lid and cook until the bacon is crisp and the shrimp is cooked through, about 14 minutes. Drain on a paper-towel-lined platter.
- Mix all the sauce ingredients in a bowl. Dip each shrimp in the sauce and return to the grill away from the coals. Close the lid and allow the sauce to caramelize, about 3 minutes. Serve hot.
- Photograph By Mark Peterson
BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING
I was first given the opportunity to cook at the James Beard Foundation in 2003\. It was exciting, because it is a huge honor to be invited to cook at the home of James Beard. My wife, Amy, and I, along with her parents, Don and Carolyn McLemore, came up with a simple plan: We would pull our cooker to New York, set up in front of the Foundation, and cook for a party of eighty to a hundred people. Big Bob Gibson's regularly caters for six thousand to eight thousand people, so this seemed like a slam dunk! In the South it is not uncommon to drive down a city street and see smoke billowing from a portable cooker. Under a pop-up tent with a handwritten sign reading BBQ PLATE $5.00, you can find the most delicious barbecue you have ever tasted. New York City is a different cut of beef. In order to cook on the street you must first make the police department aware of your intentions and obtain a single-day or multiple-day "festival permit," depending on how long your cooker will stay curbside. This is a tricky process for a bunch of folks from Alabama trying to navigate the system. While waiting for approval we found that the fire department needed to be included in all outdoor cooking discussions. And we couldn't forget to hire a fire marshal to sit with the cooker overnight: safety first. Although logistics were tedious, the result was flawless. The New York City Police Department met us at the Lincoln Tunnel and gave us an escort to the Foundation. They also blocked off the one-way street in front of the event until we could parallel park at James Beard's front door. Soon after, we were greeted by the fire department, who were not only concerned with fire safety but also with making our stay in the city pleasant. It was then that we realized we needed to cook more food. For Beard events, it is customary to offer your guests appetizers during the social period prior to dinner service. This is what we served. As always, our logic was, "You can't mess anything up if you wrap it in bacon."
Yield serves 6 to 8
Number Of Ingredients 9
Steps:
- Mix together the basil, cheese, and garlic. Cut deep down the back of each shrimp and remove the vein. Fill the cut with 1/2 teaspoon of the basil stuffing. Wrap each shrimp with 1/2 slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the grill temperature reaches 400°F, place the shrimp on the grill away from the coals and with the tails pointing up. Close the lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper-towel-lined platter.
- Stir the sauce ingredients together in a small bowl. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals. Close the cooker lid and allow the sauce to caramelize (about 3 minutes). Serve hot.
- Indirect heat
- Hickory, Apple, Oak, Maple
BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING
Make and share this Barbecue Bacon-Wrapped Shrimp With Basil Stuffing recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.
- For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends. Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels. Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.
Nutrition Facts : Calories 133.5, Fat 7.7, SaturatedFat 2.5, Cholesterol 46.5, Sodium 497.2, Carbohydrate 9.4, Fiber 0.3, Sugar 6.2, Protein 6.2
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