Steves Shrimp Le' Jean

  1. Preparation
  2. Mix all Sauce Ingredients and cover. Refrigerate - in advance best -get cold!
  3. Get Grill Hot - smoke good! Large square grill baskets are almost necessary! Works best!
  4. Remove heads, shells, and vein from raw shrimp and butterfly
  5. Lay one strip of thin bacon on clean work surface, stuff a shrimp with 1 tsp~ horseradish
  6. and lay half way across bacon, wrap bacon ends over and around shrimp and set on grilling basket. leave space between them, when basket is full, close and tighten basket top.
  7. The trick to this is the extra thin bacon -crisps fast without over cooking shrimp
  8. So, don't over wrap - use only enough bacon to cover shrimp with one layer.
  9. Don't crowd them on basket either - need heat to encompass while grilling to cook bacon evenly around and between.
  10. Now BE CAREFULL bacon fat on open grills is dangerous, use your mitts and
  11. Place closed loaded baskets on grill - maybe one at a time - close lid and smoke 2-3 mins
  12. Watch closely! Could flare up. If it does, simply lift lid slightly, grab basket and pull out.
  13. Flames should subside quickly, flip over and repeat. Cook until shrimp is opaque and bacon crisp, don't over do, as shrimp will get tough! Slightly chewy bacon is ok, but over cooked shrimp is a terrible waste! It's tricky! May have to practice a little
  14. Test a few (o|o)
  15. Serve HOT with cold dipping sauce- uuummm
  16. From Steve Fairhurst
  17. I've been making these for about 20 yrs. They are not diet food.
  18. They are almost decadent
  19. Don't be afraid of the horseradish it is not hot after cooked - don't omit!

shrimp, horseradish, bacon, dipping sauce, hellmans, chili sauce, vidalia onion, pimento, coarsly, either, horseradish, capers

Taken from www.epicurious.com/recipes/member/views/steves-shrimp-le-jean-1241691 (may not work)

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