Red-Eye BBQ Shrimp

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


Ingredients Weights Measures
Red-Eye BBQ Sauce
apple wood-smoked bacon, small dice - -
garlic cloves, minced - -
butter - -
onions, small dice - -
YUBAN Coffee, brewed full strength, cooled - -
LEA & PERRINS Worcestershire Sauce - -
HEINZ Chili Sauce - -
lime juice - -
dark molasses - -
ancho chili pepper powder - -
dark brown sugar, firmly packed - -
coarse ground black pepper - -
barbecue spice - -
bay leaves - -
Bacon-Wrapped Shrimp
uncooked extra-large shrimp (15 per pound), peeled with tails left on, deveined - -
apple wood-smoked bacon, cut in half - -


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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