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Pineapple Bacon Shrimp with Raspberry Chipotle BBQ Sauce - recipe from Salado

FoghornFoghorn Posts: 1,850

Several people very kindly asked me if I would share the recipe for the Pineapple Bacon Shrimp with Raspberry Chipotle BBQ Sauce that my son and I served in Salado for the past two days.  So here it is.

Thanks for looking.

Shrimp recipe

Ingredients: One batch = approximately 30

30 Round toothpicks

One package (12 oz) Extra Thick Bacon = approximately 10 strips of bacon
30 peeled, deveined shrimp – They should be 26-30 ct (per pound).

Fresh pineapple (don't need a lot - can get some that is already sliced as opposed to a whole pineapple)
10 limes - or a pint of fresh-squeezed lime juice
Any BBQ sauce that is not sweet

Raspberry Chipotle sauce (available at Costco, Mango Habanero sauce at Costco works very well, too) – Mix 2/1 with the BBQ sauce<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Directions:

 Juice the limes and put the shrimp in the juice in a ziplock bag in the refrigerator for at least 30 minutes 

Cut each strip of bacon into 3 pieces of equal length. Wrap the bacon around a shrimp with a pineapple in the center and skewer it with a toothpick.  THE LARGER THE PIECE OF PINEAPPLE THE BETTER

Cook on a grill, in a smoker or in an oven. The temperature needs to be between 275 and 350.  The other keys to not having this fall apart are: 1) Use extra thick bacon, and 2) Make sure the cooking surface is non-adherent by spraying it with Pam, 3) Don't overcook the bacon to the point that it gets past "crisp" all the way to "crunchy".

Cook until the bacon is almost crisp. Apply the mixed BBQ sauce, then cook another 10 minutes or so.

Eat.

THE CHALLENGE IS TO NOT HAVE IT FALL APART.  ACTUALLY, THE BEST WAY TO HANDLE THEM ON THE OFF THE GRILL IS TO PICK THEM UP BY THE TOOTHPICKS. 

XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

San Antonio, TX

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Comments

  • AltonAlton Posts: 431
    Booked marked this one!!..Thanks

    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • ChubbsChubbs Posts: 3,632
    I just ate my screen
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • TjcoleyTjcoley Posts: 3,190
    Sounds amazing. Pics would be nice. Can't wait to see more recipes from this weekends Fest's.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • egger aveegger ave Posts: 526
    The shrimp was great, nice meeting you are your son today and having you cook next to us. See you at the next Eggfest.

    John Wallace
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
  • travisstricktravisstrick Posts: 4,581
    Folks, I grew up catching shrimp in my back yard. This is one of the top recipes I've found. Do your self a favor and try them. 

    Fogy, it is good to put a face to you and your son. 
    Be careful, man! I've got a beverage here.
  • FoghornFoghorn Posts: 1,850

    It was great to meet Travis, egger ave, and a bunch of others. 

    Travis, that's a tremendous compliment - thank you. 

    Tjcoley, I'm sorry I don't have pics.  It seemed like at least 1/2 dozen people took a pic of the shrimp on the grill today - does anybody have a picture?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Cash money. Best bite I had all day. Loved it.

  • SpringramSpringram Posts: 417
    This was definitely one of the best items at the Salado Eggfest, both at the Friday night pre-fest party and again at the Fest on Saturday. Try it..... Springram Spring, Texas
    LBGE and Mini
  • MickeyMickey Posts: 15,284
    Real nice to meet you and your son. This shrimp was outstanding. One of the top cooks.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • smokesniffersmokesniffer Posts: 1,629
    This sounds soooo good, when you say, 

    Wrap the bacon around a shrimp with a pineapple in the center and skewer it with a toothpick.  THE LARGER THE PIECE OF PINEAPPLE THE BETTER
    Do you mean that the shrimp and pineapple is surrounded by the bacon?? Pics anyone? Please
    :(
  • Bookmarked for sure! 

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • shtgunal3shtgunal3 Posts: 2,781
    Damn that sounds good!

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • egger aveegger ave Posts: 526
    The cooks at work!
    shrimp.jpg
    1920 x 2560 - 948K
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
  • bigguy136bigguy136 Posts: 875

    Printed and will try when it gets a little warmer outside. I wish I could've been there.

    Thanks so much for sharing.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

  • TripleDTripleD Posts: 14
    World Market also sells raspberry chipolte sauce.
  • billyraybillyray Posts: 1,116
    @Foghorn I couldn't tell from the description, but do you butterfly the shrimp to place the pineapple in the center, or just put a piece on top of the shrimp and then wrap with bacon?
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • calikingcaliking Posts: 5,860
    These were definitely a hit on Saturday!!

    And I just have to say that your boy is a machine. The whole time of the fest he had his head down and was putting together these little beauties. Great job!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • FoghornFoghorn Posts: 1,850

    So, I will try to get some pictures to show the process at some point, but here it is in words.

    Think of the shrimp as a "C".  No tail, deveined, shelled.  Put a piece of pineapple in the center of the "C" and then put a toothpick through the shrimp and the pineapple to hold it in place - so that the ends of the toothpick stick out of the "C" making it look like the old-fashioned sign for "cents" (although the toothpick should ideally be perfectly vertical, not a forward slash like in the example below.

    ¢

    Then take 1/3 of a slice of bacon and stick one end on the sharp end of the toothpick, wrap it around the shrimp and pineapple so that the middle of the slice gets skewered by the other end of the toothpick, then keep wrapping to complete the circle to get the very end of the bacon strip skewered back on the sharp end of the toothpick to complete the circle.  Think of it as if you pull the bacon tight it will compress the "C" to make it shorter and fatter.

    Does that make sense?  Again, I apologize for not having pictures. Mickey, a local reporter took some pictures and asked me a few questions.  Chubby took some pics as well.  If anybody gets any please post or send them.

    Caliking, I actually felt a little guilty becaue my son worked so hard.  He's a great kid and didn't mind at all.  He would rather work at something than have to socialize.  I almost set him up by posting that before the Eggfest to encourage all of you to talk to him to make him socialize but I decided that would be a little to cruel...

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • FoghornFoghorn Posts: 1,850
    Oh yeah, and special thanks for Tom from Ceramic Grill Store for providing a raised direct set-up after we had cooked the first couple of batches with plate setter.  By raising the grid the cooking was more even and consistent and there was a little more space in the profile his ceramic stone that allowed me to do a few more shrimp in each batch.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • I'm too hung over to read all that but just know it was awesome. The kid was a machine too. You have a good one there. Great to meet you guys. Glad you came up.

  • RACRAC Posts: 1,285
    Everyone is correct. These were awesome! It was nice meeting you and your son.

    Ricky

    Spring, TX

  • Solson005Solson005 Posts: 1,875
    Sounds right up my alley! I will try them soon for sure. Thanks for posting
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • These were the bomb. Highly recommended



  • MickeyMickey Posts: 15,284

    Please keep in mind (some of us were on the short yellow bus to school) we need pictures ...... I am talking about me. That was outstanding.

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • chainsaw19chainsaw19 Posts: 255
    Foghorn said:

    Several people very kindly asked me if I would share the recipe for the Pineapple Bacon Shrimp with Raspberry Chipotle BBQ Sauce that my son and I served in Salado for the past two days.  So here it is.

    Thanks for looking.

    Shrimp recipe

    Ingredients: One batch = approximately 30

    30 Round toothpicks

    One package (12 oz) Extra Thick Bacon = approximately 10 strips of bacon
    30 peeled, deveined shrimp – They should be 26-30 ct (per pound).

    Fresh pineapple (don't need a lot - can get some that is already sliced as opposed to a whole pineapple)
    10 limes - or a pint of fresh-squeezed lime juice
    Any BBQ sauce that is not sweet

    Raspberry Chipotle sauce (available at Costco, Mango Habanero sauce at Costco works very well, too) – Mix 2/1 with the BBQ sauce<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    Directions:

     Juice the limes and put the shrimp in the juice in a ziplock bag in the refrigerator for at least 30 minutes 

    Cut each strip of bacon into 3 pieces of equal length. Wrap the bacon around a shrimp with a pineapple in the center and skewer it with a toothpick.  THE LARGER THE PIECE OF PINEAPPLE THE BETTER

    Cook on a grill, in a smoker or in an oven. The temperature needs to be between 275 and 350.  The other keys to not having this fall apart are: 1) Use extra thick bacon, and 2) Make sure the cooking surface is non-adherent by spraying it with Pam, 3) Don't overcook the bacon to the point that it gets past "crisp" all the way to "crunchy".

    Cook until the bacon is almost crisp. Apply the mixed BBQ sauce, then cook another 10 minutes or so.

    Eat.

    THE CHALLENGE IS TO NOT HAVE IT FALL APART.  ACTUALLY, THE BEST WAY TO HANDLE THEM ON THE OFF THE GRILL IS TO PICK THEM UP BY THE TOOTHPICKS. 

    Question on the 2-1 mix, not sure I am reading this correctly--is that a mix of two different bbq sauces?  Also agree with others would love to see pics when  you have a chance and thanks for sharing this is at the top of my list of things to try right now!!!
    Large BGE Middletown, MD
  • pineypiney Posts: 400

    Has anyone tried Sweet Baby Ray's Raspberry Chipotle Bbq Sauce? I wonder if it is similar?

     

    Lenoir, N.C.
  • FoghornFoghorn Posts: 1,850
    The 2:1 mix is 2 parts Raspberry Chipotle Sauce from Costco (it looks like jelly) to 1 part BBQ sauce. If you get much more of the BBQ sauce it tends to overwhelm the other flavors.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bccomstockbccomstock Posts: 332
    Sounds like I've got some appetizers to make for an upcoming crawfish boil..
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • Austin  EggheadAustin Egghead Posts: 3,217
    Chubbs said:
    I just ate my screen
    Chubs, they were so good.  The toothpick tasted good too.  FogHorn was a pleasure meeting you and your son.  Hope we will see yall at other fests.   
    Eggin in SW "Keep it Weird" TX
  • ericpericp Posts: 152
    thank you so much for sharing this recipe. is there anyway I get pics of the finished product. It would help me alot
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