Food, Recipes

Recipe: BBQ Slathered, Bacon Wrapped Shrimp

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Talk about over-indulgence. But who cares? This is just an appetizer . . . one that explodes with flavor, saturated fat, cholesterol, and sodium. Bacon! Barbeque sauce! Cheese! Yum yums. Because of all of that, I add a glop of green chiles to the wrap because they're loaded with vitamin C, redeeming this medley in a small, but potent, way. Call it health food if that's enough for you. Enjoy.

Ingredients

  • 12 Peeled, deveined large shrimp (26/30 are good sizes)
  • 6 slices of uncooked bacon, cut in half
  • Sharp cheddar cheese
  • Green chiles
  • Barbeque sauce
  • Garlic salt

Directions

  1. Prepare the appetizer on a sheet of foil just large enough for all your shrimp
  2. Arrange your shrimp by placing each one on top of one half of a slice of bacon in the middle
  3. Spoon a few green chiles into the crook of the shrimp
  4. Sprinkle with garlic salt
  5. Take a small slice of cheddar cheese approximately 1/2" x 2" and place on each shrimp
  6. Bring one end of the bacon strip up and over the shrimp concotion. It should just about touch the other half of the bacon
  7. Bring the other end of the bacon around the top, closing it all in
  8. Skewer each one with a toothpick to keep them together
  9. The arrangement should slide easiliy onto your camp grill or skillet since it's all on the foil
  10. Cook until the bacon is as crispy as you like it. Shrimp cook quickly; it's the bacon that takes the longest
  11. Once they're cooked, use a brush or spoon to bathe each one in barbeque sauce

Short Cuts and Alternatives

As usual, prepare the individual parts ahead of time at home. Have the shrimp peeled, tailed and perhaps coated in garlic salt, then store them in a ziplock bag.

For alternatives, you can go wild with the possibilities. Instead of green chiles, do tomatoes or cucumber. Perhaps use cream cheese instead of the barbeque sauce. Or fiery wing sauce. You can also season the shrimp in a number of other spices or sauces.

Yes, bacon takes substantially more time to cook than shrimp and therefore you do risk overcooking the shrimp even though the bacon wrap helps keep them moist. So you can also par-cook (cook half way) the bacon so it's just golden on the edges and still floppy. Let it cool, then wrap up your shrimp concoction.

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