Thursday, April 2, 2009

Recipe: Barbecued Bacon and Shrimp

Yield: Makes 8 appetizer servings

You Will Need:
1 pound (32 to 36 per lb.) peeled, deveined shrimp, rinsed
16 to 18 slices bacon (16 to 18 oz.), cut in half crosswise
Cooking oil spray or salad oil
Your favorite BBQ sauce

1. Count shrimp; for each, you need 1/2 slice bacon and 1 soaked wood toothpick.

2. Arrange bacon slices in single layers in 2 pans, each 10 by 15 inches.

3. Bake in a 450° oven until bacon begins to brown on the bottom (lift to check), 4 to 8 minutes. As bacon is browned, transfer to towels to drain. Discard fat in pans.

4. Wrap 1 bacon strip around each shrimp; secure with a toothpick. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Arrange wrapped shrimp in a single layer in basket; close basket. Cook in batches, if needed.

5. Prepare barbecue for direct heat (see below). When it is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay basket on grill and turn as needed to brown bacon lightly, 2 to 3 minutes total. Remove basket from heat, open, and baste bacon-wrapped shrimp with about 1/4 of barbecue sauce (proportionately less if cooking in batches). Close basket, flip over, open basket, and baste shrimp with another 1/4 of the sauce (less if cooking in batches). Close basket, return to grill, and cook, turning once, until shrimp is opaque but still moist-looking in center of thickest part (cut to test) and bacon is well browned, 2 to 3 minutes longer.

6. Transfer bacon-wrapped shrimp to a platter. Pour remaining sauce into a bowl. Dip shrimp into sauce to eat.

To prepare grill for direct heat:
If using charcoal briquettes, mound and ignite enough briquettes to cover the fire grate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the fire grate in a single layer. Let them burn down to the desired heat. Set grill in place.

If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.

Notes: Hinged grill baskets are sold at barbecue supply stores; choose one with handles that will fit in your barbecue. You can also use a cooking grate (sold at barbecue supply stores as well) with small holes; watch closely and turn shrimp often to brown evenly. Soak wood toothpicks in water for at least 30 minutes before using to keep them from burning. Buy regular--not thick-sliced--bacon.



elsiee said...

this recipe looks amazing, I'm printing it out for my chef, uh hubby to make for me soon!!
about multiple posts in a day, some of my favorite blogs do this and I keep up with then but am much more likely to comment on a post that is longer and less frequent - not sure why that is I hadn't realized I did this until you asked... anyway I'm YOUR latest follower! come on over and visit me sometime: said...

Oooh, that looks delicious!

Jacaranda Designs said...

ok, my mouth is watering just looking at that photo - and I just finished dinner!

Char said...

I do these but instead of BBQ sauce I use this stuff from the grocery called "tiger sauce" (usually found near the bbq sauces and marinades) and mix that 1/2 and 1/2 with honey. So yummy with a zip.

buffet said...

hi first time visit here :)

hey i always want to know how can i make my blog have those little boxes at both 2 side??
cauz i always can have 1 side only

hectic capiznon blogger said...

Wow! My favorite shrimps. Thank you for this, I for sure copy this and let my mom cook for me. Thank you!

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