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Bacon Wrapped Barbeque Shrimp

Bacon Wrapped Barbeque Shrimp

Jan

Jan

These are spicy and wonderful--and as close as I can get to a restaurant version that I am addicted to. Serves 2 as an entree, 4 as an appetizer. Note: Most commercial barbecue seasoning blends contain paprika, chili powder, garlic powder, onion powder, sugar, oregano, thyme, salt and pepper; however you can, of course, blend your own! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
  2. Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
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Reviews

naples34102
119

naples34102

8/22/2011

I don't know if it was the bacon, or "Johnny's Grub Rub," also from this site, or both, but this was just spectacular. We partially cooked the bacon in the microwave to make sure it was cooked through without overcooking the shrimp. We also found that since the shrimp we used were the 21-25 count that they needed to be in the oven just nine minutes, so watch the cooking time carefully. I served this with Green Rice III and it was a match made in heaven. Words are inadequate to describe how delicious and beautiful this was.

IMVINTAGE
98

IMVINTAGE

2/20/2006

These were as good as any I have ever gotten in a restaurant! I did make a couple of alterations however. I did not use BBQ seasoning but instead marinated the shrimp for a few hours in a little hickory brown sugar BBQ sauce, just enough to coat the shrimp (figured it wouldn't be any messier than the seasoning when wrapping w/ bacon). I cut the bacon into thirds & also added tiny little slivers of jalapenos. I then sprinkled them w/ steak seasoning & allowed them to rest as the recipe states.

PRINCESS20NY
69

PRINCESS20NY

2/11/2007

I used large fresh shrimp. Wrapped each one in one peice of bacon as it called, but for some of the very large ones I used a strip and a half to cover the whole shrimp. In addition to the barbeque seasoning, I sprinkled each with cayenne pepper to give them a kick of spicyness and also dotted each side with a bit of BBQ sauce. Very quick and easy to make yet very flavorful. Glad I found this because it makes an awesome appetizer.

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