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Cooking with Fire

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

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Tyler Longfellow / All Things Barbecue
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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.

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Credit Tyler Longfellow / All Things Barbecue

Bacon.

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

Ingredients

  • 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

Instructions

  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.