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Bacon-Wrapped Jumbo Shrimp Recipe

Bacon-Wrapped Jumbo Shrimp Recipe - House & Home

Barbecued appetizers from Food Network chef Rob Rainford.

Yield: 
8 servings
Ingredients: 

Shrimp
8 jumbo shrimp (8/10 count), peeled and deveined with tail left intact
8 oz. canned crabmeat
1/2 white onion, finely diced
1/2 sweet red pepper, seeded and finely diced
1/2 bunch green onions (green parts only), thinly sliced
4 tsp panko breadcrumbs
2 tsp mayonnaise
2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp finely chopped garlic
1/2 tsp hot sauce
Kosher salt and freshly ground black pepper to taste
8 slices bacon
1 untreated cedar plank, soaked in water for at least 2 hours

Dark Rum Glaze
1/2 cup dark rum
1/2 cup apple juice
1/4 cup fresh lemon juice

Instructions: 

Step 1: With a small, sharp knife, make an incision in the back of each shrimp, being careful not to cut all the way through. Open each shrimp like a book.

Step 2: For the stuffing, mix together the crab, white onion, red pepper, green onions, breadcrumbs, mayonnaise, lemon juice, Worcestershire sauce, garlic, hot sauce and salt and pepper to taste in a bowl.

Step 3: Spoon crab mixture into the incision in each shrimp, being careful not to overfill them.

Step 4: Roll each shrimp in a slice of bacon to form a cylinder shape, then chill in the refrigerator for at least 1 hour or until firm. Use plastic wrap to help shape the shrimp once you have rolled them in the bacon if desired.

Step 5: Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temperature of around 350°F. Prep the grill for cooking over direct heat.

Step 6: To make the glaze, place the rum, apple juice and lemon juice in a small saucepan and simmer over medium heat for 15-20 minutes or until the mixture has reduced and reaches a glaze consistency.

Step 7: Place the cedar plank on the grill until it starts to crackle. This will take 10-12 minutes.

Step 8: Place the shrimp on the cedar plank. Cook for 10-12 minutes or until the bacon is crisp. Brush with the dark rum glaze for the last 3 minutes of cooking.

See more recipes from Rob Rainford.

Reprinted with permission from Rob Rainford's Born to Grill (2012 Appetite by Random House).

Author: 

Rob Rainford

Photographer: 

Mike McColl

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