this is brought to you from a fellow Q'er from S.C. named Darrin.
so i bring to you this recipe and pictures with his blessing.
Pretty simple to make. You need raw shrimp (21-25 count per lb), Franks Original Hot Sauce, bacon (half slice per shrimp), Tony Chachere's Creole seasoning, kosher salt.
Peel and devein your shrimp. I brined my shrimp in salt and Tony's to add flavor. Dissolve quarter cup of salt and 2 teaspoons of Tony's in 1 cup boiling water and pour into a bowl. After salt is dissolved, add 2 cups of ice. When the water is cold, add your shrimp. Let sit in your salt/Tony's water for half an your or so.
I cooked my bacon about halfway done so that it will crisp without having to overcook the shrimp. I put it on a griddle at about 250* so it will cook without curling up too bad. Do not overcook or it will be hard to wrap around your shrimp.
By the time your bacon is done, your shrimp should be ready to come out of the water. Put them on a paper towel and pat dry. (start your charcoal)
Half a strip of bacon is just right for these size shrimp. Hold in place with a toothpick.
so i bring to you this recipe and pictures with his blessing.
Pretty simple to make. You need raw shrimp (21-25 count per lb), Franks Original Hot Sauce, bacon (half slice per shrimp), Tony Chachere's Creole seasoning, kosher salt.
Peel and devein your shrimp. I brined my shrimp in salt and Tony's to add flavor. Dissolve quarter cup of salt and 2 teaspoons of Tony's in 1 cup boiling water and pour into a bowl. After salt is dissolved, add 2 cups of ice. When the water is cold, add your shrimp. Let sit in your salt/Tony's water for half an your or so.
I cooked my bacon about halfway done so that it will crisp without having to overcook the shrimp. I put it on a griddle at about 250* so it will cook without curling up too bad. Do not overcook or it will be hard to wrap around your shrimp.
By the time your bacon is done, your shrimp should be ready to come out of the water. Put them on a paper towel and pat dry. (start your charcoal)
Half a strip of bacon is just right for these size shrimp. Hold in place with a toothpick.