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Red-Eye BBQ Shrimp

Red-Eye BBQ Shrimp
 
Yield:
24 appetizer servings, 4 shrimp each

Ingredients

Ingredients Weights Measures
Red-Eye BBQ Sauce
apple wood-smoked bacon, small dice 1 lb. + 8 oz. -
garlic cloves, minced 6 oz. 36 each
butter 12 oz. 1-1/2 cups
onions, small dice 1 lb. + 8 oz. 1-1/2 qt.
YUBAN Coffee, brewed full strength, cooled 6 lb. 3 qt.
Worcestershire sauce 6 lb. 3 qt.
chili sauce 4 lb. + 8 oz. 1-1/2 qt.
lime juice 1 lb. + 8 oz. 3 cups
dark molasses 1 lb. + 2 oz. 1-1/2 cups
ancho chili pepper powder 2 oz. 3/4 cup
dark brown sugar, firmly packed 3 oz. 1/3 cup
coarse ground black pepper - 2 Tbsp.
barbecue spice - 1 Tbsp.
bay leaves - 24 each
Bacon-Wrapped Shrimp
uncooked extra-large shrimp (15 per pound), peeled with tails left on, deveined 6 lb. + 6 oz. 96 each
apple wood-smoked bacon, cut in half 1 lb. + 14 oz. 48 slices

Directions

RED-EYE BBQ Sauce: Cook bacon in large saucepan on medium-high heat until crisp. Drain bacon, reserving 6 Tbsp. of the drippings (or reserving 1 Tbsp. of the drippings for trial recipe). Stir in garlic; cook 30 sec. Add butter; stir until melted. Add onions; cook 2 min. Stir in remaining Sauce ingredients. Bring to boil. Reduce heat to medium-low; simmer 50 min. to 1 hour or until thickened enough to coat spoon, stirring occasionally. Cool completely.

BACON-WRAPPED Shrimp: Place shrimp in large non-metallic bowl. Add 1-1/2 qt. of the Red-Eye BBQ Sauce (or 1 cup of the BBQ Sauce for trial recipe); toss to coat. Refrigerate 3 to 4 hours to marinate. Drain shrimp; discard marinade. Wrap 1 bacon piece around each shrimp. Thread 4 shrimp onto each of 24 skewers (or four skewers for trial recipe).

GRILL over medium-hot heat 3 to 4 min. on each side or until shrimp turn pink, brushing occasionally with the remaining BBQ Sauce.

Kraft Kitchens Tips

Special Extra
Skewer shrimp on pieces of sugar cane instead of the skewers.
Serving Suggestion
Serve each skewer of cooked shrimp over cheesy cooked grits or soft polenta. Garnish each serving with a lime wedge, green onion slices and chopped cilantro.
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