Recipe: Bacon-Wrapped Shrimp Skewers

My husband knows this and is okay with me telling you: if I could have married shrimp, I would’ve. Me and shrimp go way back, it’s been one of my favorite foods since I can remember. But the breaded shrimp of my youth has been replaced with more sophisticated adult renditions.

But sophisticated doesn’t have to mean difficult or complicated.

Since going Primal, I feel like shrimp benefits from a healthy dose of fat. Whether it’s coconut oil in a curry or butter in a sauce, shrimp wears it well. Know what else shrimp wears well? Bacon.

Bacon-Wrapped Shrimp Skewers

2 lbs. wild-caught shrimp, defrosted if frozen, peeled and deveined

1 Tbsp. Creole or Cajun seasoning (or a dash each garlic powder, onion powder, paprika, and oregano)

1 Tbsp. olive oil or drippings from bacon

approx. 12 pieces bacon, cut in half (maybe more, maybe less depending on shrimp-to-bacon ratio)

As you can see, I was lazy and tried to skip the pre-cooking bacon part. Don't be tempted. Pre-cook your bacon.

1) If using wooden skewers, soak in warm water for 30 minutes. Meanwhile, pre-cook bacon gently in a large skillet over medium heat until about half cooked. You want it still pliable to get it on the skewers. Toss shrimp with oil and seasonings and let sit at room temp. Preheat grill (if gas, turn on high for 10 minutes; if charcoal, light and wait until coals are white and hot).

2) When bacon has cooled enough to handle, start skewer with the top of a bacon slice, then a shrimp (through the body and tail, like a cent sign ¢, for easy turning), then pull the bacon slice around the shrimp and skewer the bacon, then repeat with another shrimp until the whole bacon slice is skewered. You’ll want to keep everything at the front of the skewer as you do this, then once you have an entire bacon slice on there, push everything to the back of the skewer. I promise it will make sense when you do it!

3) When grill is ready, throw those skewers on there. Keep an eye on them though, because the bacon grease can start some serious flare-ups. No burned shrimp! If you’re having too much trouble with it, move the skewers to a safer location on the grill away from flames.

4) Flip skewer after 3 minutes, or when nice grillmarks appear. Wait another 3 minutes, then check for doneness. Bacon should be cooked and shrimp should be pink and firm, but not shriveled and chewy.

Serves 4.

NOTES: For a super easy complete meal, skewer some veggies to go with the shrimp and grill them alongside. Here I grilled some zucchini and sweet onions, simply tossed with olive oil and S&P.




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