Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


MsmithMsmith Posts: 21
edited 7:48AM in EggHead Forum
I thought I saw someone on the board that gave a recipe for making bacon wrapped shrimp? If so, please post.[p]Thanks


  • katmankatman Posts: 331
    Msmith,[p]I use large shrimp--very large if I can get them. Leave the tails on. Hit them with some olive oil, little bit of coarse salt, and a bit of lemon or lime juice. I prefer wrapping them in domestic proscuito instead of bacon. Put them on skewers and grill them direct for just a few minutes over a hot fire. Use some alder chips.[p]This works great for big sea scallops, too. One critical step for both is to get the critters wrapped and on the grill quickly after you sprinkle with lemon or lime. Otherwise, you will be making sushi while they sit in the juice and will be tough after grilling.[p]

  • BunkyRubBunkyRub Posts: 52
    I also recommend Katman's prosciutto(sp?)wrapped shrimp as well as his direct cooking method. One suggestion would be to use the actual Italian prosciutto as it is more flavorful and less salty.

  • ShelbyShelby Posts: 803
    I spice up seasoned bread crumbs with a little cayenne. Roll peeled (no tail) shrimp in bread crumbs, then wrap in bacon. I'll cut the bacon in half to give two pieces per strip of bacon. Then, roll the bacon wrapped shrimp back in the bread crumbs. Skewer twice...once in tail section, once in head section...makes easier to flip.
    Great eating!

Sign In or Register to comment.