"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grilled Shrimp With Bacon, by Jon Chiquet, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. Peeled,deviened 16-20 count shrimp 1 lb. thin cut applewood smoked bacon your favorite Cajun seasoning 2 sticks unsalted butter 2 tbsp minced garlic 40 toothpicks soaked in water
Liberally season the shrimp with your favorite Cajun seasoning and toss around in a bowl. Cover the bowl with plastic wrap and put in the refrigerator for @ 30 to 45 minutes. Remove the shrimp from the fridge and drain...DO NOT RINSE!!!! Wrap the bacon around each shrimp just until the bacon over laps itself. Secure the bacon with a soaked toothpick and cut the bacon. Repeat until all shrimp are wrapped. Preheat the grill to medium heat and grill the shrimp until the bacon is crisp. The size of the shrimp will keep them from being overcooked at this temp. In a small sauce pan melt the butter over low heat. Add the garlic and simmer for about 7 minutes being careful not to burn it. Serve the shrimp with the garlic butter as a dipping sauce.
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