© 2024 KMUW
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations

Cooking With Fire: Ring In The New Year With Bacon-Wrapped Grilled Shrimp Cocktail

Tyler Longfellow / All Things Barbecue

A new decade is nearly upon us, and no matter how your 2019 went, rolling over into a new year brings new possibilities and opportunities.

But before we slide in 2020 with hope, I challenge you to say goodbye to 2019 in style.

New Year’s Eve parties are always a blast — and the food is often the centerpiece of a great party.

But it’s time to take your party snacks to a new level with that one single ingredient that seems to make everything better.

Credit Tyler Longfellow / All Things Barbecue


Bacon has been around for thousands of years. The Chinese began curing pork belly with salt in 1500 BC, and as the lowly pig spread from China through the Middle East into Europe, the recipes went with them.

The Greeks and Romans began breeding their own pigs for extra fat and flavor, and bacon continued to spread around the world.

But what does this have to do with your New Year’s Eve party?

Simple: We’re going to take your cocktail shrimp to the next level by wrapping it in some classic Kansas pork, and creating a rich and spicy cocktail sauce from scratch.

The recipe may be simple, but the reactions your friends and family will have to the dish will be just the thing you need to end your year.

In this episode of Cooking with Fire, Chef Tom prepares Bacon-Wrapped Grilled Shrimp Cocktail, with a from-scratch cocktail sauce, and Josh provides a little more about the history of our favorite salty pork product.

Bacon-Wrapped Grilled Shrimp Cocktail


  • 24 Jumbo shrimp
  • 12 slices bacon

 Cocktail sauce:

  • 1 (28 oz) can San Marzano Tomatoes
  • 3 tbsp prepared horseradish
  • 2 tbsp lemon juice
  • 2 tbsp hot sauce
  • 1 tbsp honey
  • 2 cloves garlic, crushed 
  • Zest of one lemon


  1. To make the cocktail sauce, combine all ingredients in a food processor or blender and process until smooth. 
  2. Transfer the sauce to a skillet or sauce pan and bring to a simmer. Reduce heat to low and cook to desired consistency. 
  3. Transfer the sauce to a bowl and store in the refrigerator until ready to serve.
  4. Prepare your grill for high heat (500ºF) direct grilling.
  5. Wrap a half slice of bacon around each shrimp and thread onto skewers.
  6. Grill the bacon wrapped shrimp skewers until the bacon on the outside begins to crisp and the shrimp is cooked through. You can check the shrimp for doneness by looking at the exposed edge of the shrimp. It should be opaque all the way to the center of the shrimp.
  7. Serve the bacon wrapped shrimp with the cocktail sauce for dipping.
Josh Cary may be the eCommerce Director at All Things Barbecue during the day, but at night he takes on the mantle of an award-winning Pitmaster, who has cooked on the competition barbecue circuit under various team names including ATBBQ, Yoder Smokers and the Que Tang Clan.
All Things Barbecue Staff Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon, where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in northwest Portland. He spent more than four years honing his skills under James Beard Award winning chef and owner Ken Forkish. In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.