Chef Brian Aaron shares his fan-favorite, mouthwatering game day dish perfect for your next watch party.
Tannin Wine Bar’s KC BBQ Bacon-Wrapped Shrimp
12 jumbo peeled & deveined shrimp (the bigger, the better)
12 slices Burger’s Smokehouse Bacon
1 bottle Jack Stack’s Hot BBQ Sauce (or your favorite)
1/2 cup water
1 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons lemon juice
Salt and pepper to taste
Individually wrap the shrimp starting with the large end and finishing at the tail. Using the skewers, secure the bacon in place so it will not unravel during cooking. The shrimp may be prepared and refrigerated up to day ahead.
In a sauce pan, add the BBQ sauce and water and bring to a low simmer. Add the bacon wrapped shrimp and poach for 5-7 minutes depending on the size. Place the shrimp in a large non-stick sauté pan at medium heat, and begin to brown each side while dipping each shrimp repeatedly back into the BBQ sauce to create a glaze. The shrimp will be finished cooking when the bacon is golden brown and crispy.
If the weather is accommodating, the shrimp can also be prepared on an outdoor grill instead of in a sauté pan. Serve with the remaining BBQ sauce and a simple horseradish dipping sauce made by combining the mayo, horseradish, lemon juice and a little salt and pepper.