The Outdoor Kitchen Show     |     home

Shrimp en Brochette
Fancy term for bacon wrapped shrimp - but since this is Jimmy Babin's recipe, we're going to give these little appetizers even more flavor. Jimmy likes to dip these in a half-n-half egg wash, roll 'em in Gator Wing Batter, and deep fry them. So good!

1 lb peeled shrimp (leave the tail on if you like)
thinly sliced bacon
1 pint half-n-half
1 egg
1 package Gator Wing Batter
oil for deep frying
cocktail sauce for dipping

Preheat the oven to 350. Line a baking sheet with parchment paper. Cook the bacon until some of the fat renders, but it is still a little floppy. Let cool.
Roll a slice of bacon around 1 shrimp, making a tight roll. Continue with bacon and shrimp until you run out of one or the other.
Heat frying oil to 350.
Make an egg wash: whisk one egg with the half-n-half until incorporated. Add about 2 tablespoons of the Gator Wing Batter to the egg wash and mix well. Put the rest of the GWB into a dry bowl or pan for dredging.
Using one hand for wet and one hand for dry, dip a bacon wrapped shrimp into the egg wash, then gently dredge in the dry batter. Gently shake off excess and add to your fryer basket. Don't overcrowd your fryer. When it's nice and golden brown, it's cooked. Serve hot with cocktail sauce.
Easy, right? If you have questions, watch the video: