A little Bacon Wrapped Stuffed Shrimp....

GrillsGoneWild

GrillsGoneWild

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I was just down at South Padre Island last week and picked up some freshly caught large Gulf Shrimp. Decided to try this recipe out.

Cleaned, pealed and butterflied the shrimp.




I then sprinkled some rub on them, placed in zip lock bag and put in the fridge overnight.

Before the Cowboy game, I started to prep them. Here's the fixings (a little 1/2 cooked bacon, cream cheese mix and shrimp)


Got them all wrapped up and ready to go in the smoker


Put on the smoker, with the Cowboy game going on in the background.




After about 40 minutes, there were done. (I had to hurry to get this pic as the family was ready to dive into them)


This was the first time trying this and I would do a couple of things differently. One would be do spice up the cream cheese mix as it was kind of bland, even with marinating the shrimp with rub. I also used probably a couple too many wood chunks and the shrimp were a bit too smoky. Overall a good cook and they were good to eat while watching the disappointment of the Cowboy game.
 
Try some pepper jack cheese instead of cream cheese. I don't even like pepper jack, but once I switched on an almost identical recipe, I never looked back.

Thank me later!
 
Guess you'll have to try'em again....and again.....and again. Practice makes perfect:-D

They do look good from here, though.
 
I do something similar but with Jack cheese and a large sliver of serrano pepper.
 
I love spicy! Throw some spicy peppers (Jalepenos, Serranos, or Habeneros) in with the cream cheese and they would be even better!

How did you 1/2 cook your bacon exactly? Oven? Skillet? What?
 
Those look really good. Shrimp, like fish, will soak up the smoke if your not careful. In my experience, 1 chunk of cherry or apple wood the size of a peach is just about perfect. I love me some shrimps!
 
"That's my number one favorite food wrapped around my number three favorite food. I'd go to a banquet in honor of those Somali pirates if they served bacon-wrapped shrimp."
-Ron Swanson
 
Bro-chit

Shrimp Brochettes is a classic appetizer as well as main dish. We use jalapeño slices and pepper jack or string cheese. These two will stand up better to the heat and not melt out-as bad. Mozzarella stick slicers work as well. We use thin sliced bacon to wrap. It stretches better and is easier to encompass the shrimp. I set them offset in grill and then finis up direct to crisp the bacon. A lemon butter dipping sauce goes great.

Pretty awesome when you can pick it up fresh, cook it and watch it be devoured
Thanks for sharing. Looks delicious and most importantly like a fun cook.
 
I do a Chicken/Shrimp Brochette on the grill often. My wife said that she prefers the grilled ones over the smoked because the bacon is more crisp.
 
Thanks for all of the replies to the OP. It gives me the idea of butterflied shrimp with a spicy rub, stuffed with pepper jack cheese and a sliver of jalapeno, wrapped with thin-sliced bacon, smoked for 20 minutes or so with alder wood, then finished on a hot grill to crisp up a bit. I'm going to try this sometime this week. :-D
 
Now that's a good thought to throw them on a hot grill after the smoker to crisp up the bacon. I did pre-cook the bacon 1/2 way before wrapping the shrimp with them since the bacon wouldn't be done by the time the shrimp will be, but if you are going to throw them on the grill you could probably use raw bacon.
 
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