Bacon wrapped shrimp buffalo style with qview!

Discussion in 'Non-fish Seafood' started by darrin, Feb 21, 2009.

  1. darrin

    darrin Meat Mopper

    This was without question the best appetizer I have made. You must try this one!

    Pretty simple to make. You need raw shrimp (21-25 count per lb), Franks Original Hot Sauce, bacon (half slice per shrimp), Tony Chachere's Creole seasoning, kosher salt.

    Peel and devein your shrimp. I brined my shrimp in salt and Tony's to add flavor. Dissolve quarter cup of salt and 2 teaspoons of Tony's in 1 cup boiling water and pour into a bowl. After salt is dissolved, add 2 cups of ice. When the water is cold, add your shrimp. Let sit in your salt/Tony's water for half an your or so.

    I cooked my bacon about halfway done so that it will crisp without having to overcook the shrimp. I put it on a griddle at about 250* so it will cook without curling up too bad. Do not overcook or it will be hard to wrap around your shrimp.

    By the time your bacon is done, your shrimp should be ready to come out of the water. Put them on a paper towel and pat dry. (start your charcoal)

    Half a strip of bacon is just right for these size shrimp. Hold in place with a toothpick.

    Used half a chimney of the new Kingsford Competition Charcoal. ( I like it!) Make sure your grill is not too hot or it will burn your bacon! I had to close off my dampers quite a bit to keep it from flaring up because of the bacon grease.

    Starting to look tasty.

    I melted 3 tablespoons of butter and then mixed that with 4 tablespoons of Franks Hot Sauce. Pour that over your shrimp.

    Serve with plenty of blue cheese and celery.

    These were so good. I highly suggest you make some!!!
  2. fired up

    fired up Smoking Fanatic OTBS Member

    Those look great, that one has made The List.
  3. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Looks great.. Will put that on my to do list.
  4. gatorscott

    gatorscott Newbie

    Dang......That looks great!!!!!
  5. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    [​IMG] points also.....these will be around my house very soon. just wish we could get decent shrimp in these parts....
  6. m1tanker78

    m1tanker78 Meat Mopper

    I don't want to be redundant so I'll just say POINTS!!!

  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Add a sliver of jalapeno under the bacon for shrimp en brochette! Looks great.
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks good Darrin.[​IMG]
  10. Got to try that! Thanks for the idea.
  11. rw willy

    rw willy Smoking Fanatic OTBS Member

    Another great idea.
  12. cman95

    cman95 Master of the Pit SMF Premier Member

    Looks really tasty.[​IMG]
  13. voldaddy

    voldaddy Meat Mopper

    Looks fantastic! Did the buffalo sauce and blue cheese overpower the smoked flavor? They looked great without the sauce!
  14. rsands

    rsands Smoke Blower

    Tried shrimp on the smoker once, too dry. Great method & looks fantastic, points to ya from me as well!
  15. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Those look real good and the sauce is a nice touch...[​IMG]

    Like Bassman said, since you like some heat, they are excellent!
  16. morkdach

    morkdach Master of the Pit OTBS Member

    wow Darrin i like the plated qview and abelman the peno on them i have to try points to both of you for the idea. i like a dusting of cayene on mine.
  17. Nawm nawm nawm... I'm gonna try this.

    Thinking about trying an all fish / seafood smoke. Great grill!!!
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Good smoke they looked great. Thanks for the QVIEW.
  19. allen

    allen Smoking Fanatic

    looks great, points to you on makin me hungry and the plate looks good
  20. I'm gonna try this one at some point t his week! Wow thats some good chit right there.

Share This Page