Bacon Wrapped Shrimp + Rooster Sauce | We don’t make much shrimp, but when we do, we wrap it in bacon. Broil it. And turn it into its own currency. We then serve our bacon-wrapped shrimp with a sweet and spicy rooster sauce and cool it all down with fresh avocado. Simple and spectacular. This is one of our game day favorites from our house to yours. Please enjoy.
* You can make the rooster sauce in advance.
* Join our VIP list to get new recipes before anyone else.
- Roasted Red Bell Pepper - 2 tablespoons, brunoise
- Roasted Poblano - 1½ tablespoons
- Mango - 1½ tablespoons, brunoise
- Roasted Garlic - 2 teaspoons
- Ketchup - ¼ cup
- Sriracha - 1 teaspoon
- Honey - 1½ tablespoons
- Lemon Juice - ¼ teaspoon
- Dill - ½ teaspoon, finely minced
- Salt - ¼ teaspoon
- Buttermilk - 1 cup
- Gulf Shrimp - 12, large, deveined
- Bacon - 8 slices, thin
- Lemon Juice - 1 tablespoon
- Avocado - 1, small dice, garnish, optional
- Dill - 1 tablespoon, finely minced, garnish, optional
- Onion Powder - ¼ teaspoon
- Garlic Powder - ¼ teaspoon
- Cayenne - ⅛ teaspoon
- Pepper - ⅛ teaspoon
- Salt - ⅛ teaspoon
- Mixing Bowl - small
- Dutch Oven - medium
- Sheet Pan - with cooling rack
- Air-Tight Container - medium
- Skewers - 8, soaked
- Cut up all your ingredients.
- Then add everything to the mixing bowl and stir it up well.
- Season to taste and that's it! Set the bowl in the fridge while you cook the shrimp.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Fill a large bowl up with water and soak your skewers for at least an hour so they don't burn.
- Line your sheet pan with tin foil and top it with the cooling rack.
- Peel and devein your shrimp.
- Mix together the buttermilk, lemon juice, garlic powder, onion powder, cayenne, pepper and salt in the air-tight container.
- Toss in the cleaned shrimp, seal it up, and let it sit on the counter for an hour to marinate.
- While the shrimp is marinating away, lay the bacon strips on the sheet pan rack and toss the pan in the oven for 7 minutes to cook the bacon partially through.
- Take the pan out and let the bacon cool.
- Set your oven broiler to high. Keep the rack in the middle.
- After an hour, take the shrimp out of its marinade and let them drain on a paper towel.
- Now here's how we're going to put these bad boys together. We are going to skewer three shrimp at a time with two parallel skewers. So first cut each bacon strip crosswise into three even pieces.
- Then wrap two bacon pieces tightly crosswise around each shrimp, making sure the bacon ends overlap on the underside of each shrimp.
- Now grab one skewer and pierce one of the overlapping bacon ends. Grab the second and pierce the second bacon piece.
- Slide the first shrimp down towards you and repeat with two more wrapped shrimp until you have three on the pair of skewers.
- You still got work to do - make three more skewer pairs with three shrimp on each.
- Now lay all the skewered shrimp back on the same sheet pan rack (the one you used for the bacon) and pop the pan in the freezer for 10 minutes to firm up.
- After 10, take the pan out and brush each shrimp with a thin layer of the rooster sauce.
- Then pop the pan directly under the broil for 3 ½ minutes.
- Then flip the shrimp and them for just 2 more minutes.
- Take them out from under the broiler and brush with more sauce while they're still hot.
- Get your favorite serving platter out.
- Lay the hot shrimp on in a single layer.
- Add a side of the rooster sauce.
- Garnish with the parm and any extra dill. Get em' while they're hot! Good work.
* The trick here - get the thinnest bacon you can find.
* Don't skip the freezer part - the bacon needs time to set around the shrimp.
* You guessed it. These guys are an AWESOME game day snack!
If you’ve read this far, then you need to check out Kaiser Fire Shrimp Bowls and Jerk Salmon.
Or better yet, join our VIP list to get new recipes before anyone else.