The Outdoor Kitchen Show | home
BBQ stuffed shrimp
12 medium shrimp
1 bottle jalapeno butter marinade (or your choice, try Italian dressing)
2 tbs butter
1/2 cup chopped creole veggie mix (garlic, onion, bell pepper, green onion)
1 tbs worcestershire sauce
Hot sauce to taste
2 tbs white wine (optional)
1 cup milk
1/4 c biscuit mix (or flour)
1 cup seasoned bread crumbs
1/2 cup shredded parmesan cheese
cajun seasoning to taste
6 slices bacon, cut in half
Worcestershire basting sauce (recipe follows)
Marinate shrimp while preparing stuffing. To make stuffing: melt butter and saute veggies over medium heat. Add worc. sauce, hot sauce, wine and cajun seasoning. Cook until veggies are soft. Add milk and biscuit mix. Stir well. Add bread crumbs, making sure all dry ingredients are moistened. Add more milk if necessary. Remove from heat and add cheese. Stir well and remove to a bowl to put in the refrigerator to cool down.
When stuffing is cool, put a small amount in the palm of your hand. Lay a shrimp down and cover with stuffing, leaving the tail sticking out (if the tail still has the shell - if not, make a whole shrimp ball if you want).
Encase all shrimp in stuffing. If you start out using too much stuffing per shrimp, you won't have enough for all 12.
Then wrap each in one half slice of bacon and set on a rack over a baking sheet. Cook for 15-18 minutes at 400 degrees. Baste with sauce, switch to a low broiler setting for 2 minutes to crisp the bacon. Watch bacon carefully so you can remove before it burns!
Serve as an appetizer or as a main dish. Yum!
Basting Sauce
1 stick butter, melted
1/2 cup worcestershire sauce
hot sauce to taste
1 tsp dried italian herbs (oregano, thyme - your preference)