These little bites of succulent shrimp filled with Andouille Sausage, Monterrey Jack Cheese then wrapped in bacon and cooked until crispy are the perfect appetizer for your outdoor get-togethers this summer.
The other day as soon as I got out of the car I said gosh I hate this weather. But it was a beautiful, bright sunny day. What I should have said was I disliked the heat; and the mosquitos; and glistening. Beautiful, bright sunny days I love. And what I love most about this weather is it makes me want to grill everything. If I knew how to grill.
I have a confession to make here. I am afraid of the grill. More specifically, starting the grill. Fire is one of my biggest fears in life and although I love grilling all the things, I always have to get someone else to start the grill. I will marinate all day long for you but someone else please mess with the propane tank and let me be far away in case it explodes. #terrified.
Surely there is a class somewhere for fraidy cats like me. I even tweeted @bflay once asking him to do a show for grilling newbies starting from step 1 and let me be his test case. Understandably, I never got a response.
When we were in New Orleans, we had a lot of great food. But I think my favorite was the seafood at Superior Seafood. My Aunt Janie had the Shrimp Andouille Brochettes and it was so tasty. I am a fan of shrimp, bacon and sausage so I knew I would love this dish. And I did.
Brochettes means to cook on skewers so go ahead and skewer these babies up and cook them on the grill if you can. If you aren’t afraid of setting your place on fire that is. I was cooking up a storm in the kitchen over the weekend, already had the air conditioner going so I put them in the oven. While I intended to take them in to work for a coworker’s son, I ended up eating all the ones I made myself. {for shame}
I can’t wait to make these for my sister when she comes to visit me this summer.
{note – the recipe doesn’t give measurements because it is more of a guide on how to put them together and it depends on how much shrimp you want to use}
Bacon Wrapped Shrimp
Instructions:
Large shrimp, shelled and deveined
Andouille or turkey sausage, diced
Monterrey Jack Cheese, sliced
Bacon
Old Bay Seasoning
Salt and pepper, to taste
Instructions:
Preheat oven to 375 degrees.
Butterfly shrimp. Season with Old Bay, salt and pepper.
Add a small piece of sausage to shrimp and use cheese to cover sausage. Cut bacon into thirds and wrap one section of bacon around shrimp. Secure with a toothpick.
Place wire rack on parchment lined baking sheet. Add shrimp to wire rack and bake for 20-25 minutes or until bacon is crispy.
Leave a Reply