edible communities

Broiled Bacon-Wrapped Shrimp with BBQ Sauce and Local Lager

Stroh’s? I know… I know. Local breweries are popping up every 500 feet and it is a great thing but this is my mother’s recipe. She used Stroh’s and I always stick to it, so I must leave it to you to substitute just the right local brew for your taste. (If you buy by the growler, you’ll have plenty left over to enjoy with the shrimp.) I’ve been serving this as far back as I can remember and people just love it. Whatever you think is the right amount is—double it. These go really fast.
By | November 01, 2012

Ingredients

  • 24 large shrimp, wild caught, peeled, deveined and tail on (see note below)
  • 12 strips bacon, thin sliced, cut in half
  • 1 (12-ounce) can Stroh’s beer
  • 1 bottle barbecue sauce

Instructions

Pat the shrimp dry and lay on a cutting board. Wrap each shrimp with a half slice of bacon per shrimp. Don’t overlap the bacon. Combine beer and barbecue sauce and set aside. Place the shrimp on a half-inch grid baking rack on a sheet pan. Generously brush the shrimp with the BBQ sauce. Broil in the oven at 425° on the top shelf. They should look golden brown, sticky and crispy. Serve immediately.

About this recipe

A few notes about this dish: Develop a relationship with your local butchers and fishmongers. They will steer you in the right direction in terms of freshness and value. Slip them a nice tip and they will take care of the little things like peeling shrimp or butchering that chicken.

You also need to use the rack to broil the shrimp. If they are simply placed on the sheet pan they will steam in the sauce and they won’t get that crispy color we are all looking for.

And a closing thought on holiday dining and entertaining: Ham and turkey have been the workhorses of American holidays since Plymouth met Rock. They are the “girl who got us to the dance.” But don’t be afraid to stray from those traditions a little—or a lot. I tend to venture away and get creative with soups, appetizers, finger food, little tarts and pasta. Remember that not long ago turkey was a once-a-year thing, something special—and eagerly anticipated. Now it’s about as common as the traditional hamburger and sometimes seems like no big deal. So shake things up, try something new. Your guests will applaud the fact that instead of mashed potatoes, you had the nerve to serve Rigatoni Carbonara as the starch. Enjoy your holidays!

Ingredients

  • 24 large shrimp, wild caught, peeled, deveined and tail on (see note below)
  • 12 strips bacon, thin sliced, cut in half
  • 1 (12-ounce) can Stroh’s beer
  • 1 bottle barbecue sauce
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60