Grilled Bacon Wrapped Stuffed Shrimp Recipe
Melissa Cookston's recipe for grilled bacon wrapped shrimp has two surprises: It is stuffed with cream cheese and it is layered with spicy jalapeno. And it won the one-bite challenge at the Kingsford Invitational barbecue contest. Make that three surprises.
Special Tools
- Toothpicks
Ingredients
- 20 Gulf shrimp, 16/20 size
- 20 slices bacon
- 8 ounces cream cheese (1 brick)
- 1 jar whole pickled jalapeños (12 ounce (355ml) jar)
- ½ cup Thai sweet chili sauce
Method
- Prep. Peel and devein the shrimp, but leave the tails on. Click here for instructions and photos.
- Fire up. Setup your grill for 2-zone cooking and heat the direct side medium hot. Cook the bacon strips right on the grates on the indirect side, lid on, until they are about halfway done. Don't overcook them, they must remain flexible.
- Stuff and wrap. Place a strip of cream cheese on the shrimp's back where the vein was. Place a strip of jalapeño on top of the cream cheese (you decide how much and slice the jalapenos as necessary), then wrap the whole thing with a strip of bacon. Hold it in place with a toothpick or two.
- Cook. Cook the bacon wrapped shrimp on the indirect side of the grill with the lid on until the shrimp is pink throughout and the bacon is done the way you like it. If you like the bacon really hard, you might need to move it to the direct side for a few minutes, lid off.
- Glaze and serve. Remove the shrimp from the grill, brush generously with the Thai sweet chili sauce and serve.
Notes
About the bacon. Melissa prefers peppery crusted.
About the jalapeños. These are not the sweet sour type like my recipe for Cowboy Candy, they are brined.
About the sauce. Cookston uses Maggi Taste of Asia Mild Sweet Chili Sauce.
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