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

Foghorn

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. 

Alton

Booked marked this one!!..Thanks

Chubbs

I just ate my screen

Tjcoley

Sounds amazing. Pics would be nice. Can't wait to see more recipes from this weekends Fest's.

egger ave

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

travisstrick

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. 

Foghorn

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?

The Cen-Tex Smoker

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

Springram

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

Mickey

Real nice to meet you and your son. This shrimp was outstanding. One of the top cooks.

smokesniffer

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

:(

Fred19Flintstone

Bookmarked for sure! 

shtgunal3

Damn that sounds good!

egger ave

The cooks at work!

bigguy136

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

Thanks so much for sharing.

TripleD

World Market also sells raspberry chipolte sauce.

billyray

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?

caliking

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!

Foghorn

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...

Foghorn

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.

The Cen-Tex Smoker

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.

RAC

Everyone is correct. These were awesome! It was nice meeting you and your son.

Solson005

Sounds right up my alley! I will try them soon for sure. Thanks for posting

The Cen-Tex Smoker

These were the bomb. Highly recommended

Mickey

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.

chainsaw19

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!!!

piney

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

 

Foghorn

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.

bccomstock

Sounds like I've got some appetizers to make for an upcoming crawfish boil..

Austin Egghead

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.   

ericp

thank you so much for sharing this recipe. is there anyway I get pics of the finished product. It would help me alot