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Old 09-16-2013, 10:43 AM   #1
is one Smokin' Farker

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Join Date: 08-30-10
Location: Rockwall, TX
Default A little Bacon Wrapped Stuffed Shrimp....

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.
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
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Old 09-16-2013, 10:50 AM   #2
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Join Date: 10-03-12
Location: Gastonia North Carolina

Those look like they didnt suck!
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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Old 09-16-2013, 11:00 AM   #3
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

I could pound a whole lot of those.
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Old 09-16-2013, 11:04 AM   #4
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Join Date: 12-27-12
Location: North Aurora, IL

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!
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
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Old 09-16-2013, 11:09 AM   #5
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Join Date: 08-05-09
Location: NE OH-IO

Guess you'll have to try'em again....and again.....and again. Practice makes perfect

They do look good from here, though.

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

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Old 09-16-2013, 11:12 AM   #6
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Join Date: 08-29-13
Location: McKinney, TX

I do something similar but with Jack cheese and a large sliver of serrano pepper.
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Old 09-16-2013, 01:25 PM   #7
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Join Date: 02-29-12
Location: San Berdoo, CA

Lots of Weber Kettles ,2 WSM 18.5-14.5 ,Weber Genesis,Weber Q
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Old 09-16-2013, 04:04 PM   #8
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Join Date: 06-25-13
Location: Tx

Nice looking grub!
All Weber, All Charcoal-18.5" Kettle, Go Anywhere, Performer, 18.5" WSM, NYG Smokey Joe
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Old 09-16-2013, 04:26 PM   #9
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Found some matches.
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Join Date: 08-30-13
Location: Austin, Texas

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?
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Old 09-16-2013, 04:36 PM   #10
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Those do look good!
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Old 09-16-2013, 04:39 PM   #11
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Join Date: 08-04-13
Location: Dayton, Ohio

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!

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Old 09-16-2013, 04:40 PM   #12
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Join Date: 03-08-13
Location: LawrenceFarkingKansas

"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
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
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Old 09-16-2013, 05:10 PM   #13
is One Chatty Farker

Join Date: 04-16-12
Location: Trevor,wi

Oh my wife would love you!!!!!!
Sadly I can't eat seafood
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Old 09-16-2013, 05:22 PM   #14
is one Smokin' Farker

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Join Date: 04-20-13
Location: Pleasant Prairie, WI

Originally Posted by legendaryhog View Post
"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
Funny stuff!
Weber Summit S-670, Backyard Bomber MJH, Weber 22.5 WSM, Mini WSM
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Old 09-16-2013, 05:36 PM   #15
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Join Date: 01-16-13
Location: Texas
Default 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.
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"you set it up so well, so carefully " Eagles
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