MMMmmmm Food!

MMMmmmm Food!

Friday, February 25, 2011

BBQ Bacon Wrapped Shrimp!

I do declare, dinner is taking a trip to the deep south tonight - 
the land of Paula Dean, Nene Leakes and Scarlett O'Hara!


 Taz:  "But Daddy...  You're a Yankee boy from Connecticut.  What do you know about making grits?"

Matt: "Well Taz...  I don't know anything about making grits!  And that's why this blog post is titled BBQ Bacon Shrimp!  And because my grits probably didn't come out the way they should have!  HA!"
 (As you can see above... there are many more items besides shrimp and bacon - ignore them)

Maybe we will make grits some other day after some more practice!  Think of this more like a great cocktail party appetizer.

You will need:

1 pound large size shrimp (18 shrimp)
9 slices of bacon
BBQ sauce (recommend Jack Daniel's original no. 7)
bamboo skewers 

Preheat oven to 350
*Soak the skewers in water for at least 30 min.

 Cleaning shrimp...

I like the shrimp you have to work for.  They're a little cheaper, dirtier, and that's just the way I like things.  Wait, what?  

Run a sharp knife down the front side (where the legs are) of the shrimp.  This lets the shell peel off easily!  Then run the knife down the back side (the shrimp on the left above).  This will expose the vein of the shrimp.  Yikes - what has that one been eating? You really need to take it out!  Let's say you don't - that is why people have to pack up their knives and go on Top Chef!  Just take out the poop and everyone will win.
 Look at these happy, clean fellas!
 Rather than wrapping raw bacon around the shrimp, cook each slice a little first.  Don't let it get brown, but just take some of the fat out.  One slice is good for two shrimp.  Cut it in half and brush some BBQ sauce on it.  Then wrap it around the shrimp and secure with the skewer.
 I fit three shrimp on each skewer.  Place a rack on a baking sheet.  
 Brush on a little more BBQ sauce!

With the oven nice and hot at 350, change the setting to broil and temperature to 550.  I let mine stay under the broiler for 3 minutes on one side and 3 on the other.
 I should have put all the shrimp on a platter with cocktail toothpicks in them.  The BBQ sauce has a wonderful, sweet, tang while the bacon is smokey and savory!  YUM
 But if you were to have an amazing recipe for cheesy grits on hand... and know how to make grits... maybe you can make a plate that looks like this!!!  

Blast!  ...Until another day cheesy grits.....  

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