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Potatoes, Rice, Etc. | Salads and Dressings | Bacon | Bar Food | Vegetables | Sauces and Gravies | BBQ Mops and Rubs
Bacon Wrapped Shrimp
So, What makes Bacon Wrapped Shrimp from all the other recipes on the internet for the same thing? The Rub; it takes this easy appetizer to another taste level just like it does for my Bacon Wrapped Waterchestnuts, or Bacon Wrapped Mahi - Mahi recipe. The other neat thing about serving these is that they're a "do it ahead" item. You could wrape these the morning of your party, then just pop them in the oven when you're ready for them. A great convenience food.I prefer a real thick sliced bacon that I purchase at Sam's Club. If you're using a thinner bacon, like the type that you can purchase at your local grocery store, I would use either a 1/2 or a whole piece to wrap around each Shrimp in order to get the true bacon flavor. I would also pre-cook them for a shorter period of time. 10 minutes in the oven will make the bacon crisp.
Quite often you'll see prepared shrimp with the tail left on. Since we're using a toothpick as the "handle" in this recipe, I would clean all of the shell off. You don't need to have two handles for your guests to worry about where to put after they've eaten one of these tasty appetizers.
- 3 Pounds Shrimp, raw, cleaned
- 3 Pounds Thick-sliced Bacon
- 2 Tablespoons Butt Kickin' Blacken
- 1/4 Cup Dark Brown Sugar
- 1 Teaspoon Kosher Salt
- Toothpicks
- 1 Medium Lemon, juiced
1. Preheat the oven to 350
2. Lay the long strips of bacon on a jelly roll pan in a single layer, doing only as many as will fit in at a time. bake for about 10 minutes, or, until they are partially cooked. They will release some of the, moisture, fat, and be soft. DO NOT cook until they're fully cooked or you won't be able to wrap them.
3. Cut the bacon into quarters, wrap each quarter around one shrimp, and secure with a toothpick.
4. Make up the rub, by mixing together the blacken, sugar and salt, then coat the wrapped shrimp with this mixture.
5. These can be done the morning of your party and left in the refrigerator in a plastic bag until you're ready to cook them.
6. To Cook:
Bake at 350 for 10 - 15 minutes. Place either parchment paper, or a rack in a sheet pan (jelly roll pan), or both. This will make cleanup a lot easier. Be sure to use a pan with a lip on it to catch the extra bacon fat that will be released from the bacon. Grizzle a little lemon on just before serving.
2. Lay the long strips of bacon on a jelly roll pan in a single layer, doing only as many as will fit in at a time. bake for about 10 minutes, or, until they are partially cooked. They will release some of the, moisture, fat, and be soft. DO NOT cook until they're fully cooked or you won't be able to wrap them.
3. Cut the bacon into quarters, wrap each quarter around one shrimp, and secure with a toothpick.
4. Make up the rub, by mixing together the blacken, sugar and salt, then coat the wrapped shrimp with this mixture.
5. These can be done the morning of your party and left in the refrigerator in a plastic bag until you're ready to cook them.
6. To Cook:
Bake at 350 for 10 - 15 minutes. Place either parchment paper, or a rack in a sheet pan (jelly roll pan), or both. This will make cleanup a lot easier. Be sure to use a pan with a lip on it to catch the extra bacon fat that will be released from the bacon. Grizzle a little lemon on just before serving.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
