Bacon-wrapped shrimp with barbecue glaze
Votes: 6
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Bacon-wrapped shrimp with barbecue glaze - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 20 shrimp (21-25 gr.), peeled
- 250 g of bacon
- 1/2 cup barbecue sauce
- 1/4 cup canola oil
- 3 tbsp. l. smoked chipotle peppers in adobo sauce
- 3 tablespoons lemon juice
- 1 tbsp mustard
- 1/2 tsp red chili flakes
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
- Special equipment: 5 to 8 bamboo skewers
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Recipes with similar ingredients: shrimps, barbecue sauce, chipotle peppers in adobo sauce, red pepper flakes, ground cayenne pepper, bacon
Cooking the dish according to the recipe:
- Soak bamboo skewers in water to prevent them from burning while grilling.
- Partially cook the bacon. Cut it in half and cool it on paper towels. Wrap the bacon around the shrimp and thread it onto a skewer through the point where the bacon ends (to prevent unraveling). Thread 3 to 5 shrimp onto each skewer.
- Combine in a blender bowl barbecue sauce, oil, chipotle peppers, lemon juice, mustard, chili flakes, black pepper, and cayenne pepper; puree. Divide the sauce in half, one for glazing and the other for dipping.
- Grill the bacon-wrapped shrimp over medium heat. Once the shrimp are pink, brush them with the glaze.
Serve the bacon-wrapped shrimp with the remaining sauce for dipping.
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