What is the best way to cook barbecue sauce bacon wrapped shrimp?

Question

No matter how high I cook it on, the bacon will not crisp. I have tried low fat bacon and I have tried a cooking rack. All on 350 to broiling and still can not get crisp outsides which also overcooks the shrimp.

Answer 1

When I make bacon wrapped barbecue shrimp, I use large or jumbo shrimp, so they don't overcook and get rubbery. And I use barbecue seasoning instead of barbecue sauce. Cut your piece of bacon in half, so that it's just long enough to go around the shrimp and secure with a toothpick (or three or four shrimp along a skewer). Then sprinkle each side with barbecue seasoning (I add Montreal steak seasoning as well). Broil on a rack or ridged pan (I like the disposable broiler pans) so that the grease drips off and your shrimp isn't frying in bacon fat. I broil about 8 inches from the top of the oven, and my shrimp is never overcooked. Bacon that is baked like this will have a nice brown edge, but it won't be as crispy as, say, your morning bacon that you fry up. You would't want it to be anyway; it would be too hard to bite into the shrimp!

Answer 2

Soak skewers in water first. You have to lay the bacon flat on a wax paper lined cookie sheet and but in in the oven for about 6-7 minutes. Basically cook the bacon rare. While it is still warm, wrap the rare cooked bacon around the raw shrimp and tuck it under back into itself. If the bacon gets cold while you attempt to wrap the shrimp, it won't work anymore. Skewer it and then grill the skewers. By the time the bacon gets crispy, the shrimp will be done.

Answer 3

Maybe you should try cooking the bacon a little bit first. Not until it's crisp but just until it's hot but still pliable. Then wrap the shrimp, put the BBQ sauce on and bake. It sounds yummy.

Answer 4

I would probably try pre cookin the bacon to extract some of the grease , than wrap the shrimp with the bacon place on the out door grill and on low to med to cook shrimp and crisp bacon. shouldn't take long brush with barbque sauce of choice. Chow down!! ALso you can pre -merinate your shrimp 15 to 20 minutes before you wrap them with bacon in your favorite sauce brush of excess sauce before wrapping them.

Answer 5

Cook the bacon in the oven until it is starting to crisp. Bacon takes much longer to crisp than the shrimps need to cook. What you're eating is a double hit of cholesterol.

Answer 6

take the shell off the shrimp devein the dry with paper towel cut the bacon -pre cook little bit on paper towel in microvave the wrap around the shrimp puting a tooth pick in the shrimp to sacure it DEEP FRY it - or try the BROILER to crisp watching to make sure it does not burn add shrimp sauce for diping

Answer 7

You have to pre-cook the bacon, but not to crisp.
Then wrap the shrimp & finish at high heat.
Shrimp take very little heat to cook.

Answer 8

It is to your benefit that you neither cook it nor eat it. Even though millions of people eat bacon and shrimp you should know that shrimp as a shellfish is a scavenger and eats from a vastly polluted water supply. Along with shrimp, eat no crab, lobster, clams, oysters, or muscles. Instead eat of northwestern US (Pacific) wild cold water fish like salmon, and never eat farm raised fish from anywhere. Bacon is bad for you three times over because it is meat (pork) and causes inflammation in the body, it is cured and loaded with nitrosamines, and it is fried and this creates acrilomides very bad for the body especially the stomach.
You will ask: But why does everyone eat it? As a reply I will ask: And why do so many people get so many cancers
and somehow think cancer is coming from the planet Mars??

Keep your body pollution free and alkaline PH and you will not only not get cancer, you will not get sick.

Answer 9

Don't use lowfat shrimp and cook it on the grill.
Add a small slice of jalapeno for a little kick.

Answer 10

try cooking the bacon up alittle until it is alittle crispy in a pan and then wrap it around the shrimp and fish cooking it in the oven