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Bacon-Wrapped BBQ Stuffed Shrimp

Bacon-Wrapped BBQ Stuffed Shrimp

Erica
Huge shrimp stuffed with a classic RITZ cracker seafood stuffing, wrapped in bacon, doused in a new Chipotle Dr Pepper® BBQ sauce, and grilled over coals for an epic bite that will win all the parties.
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Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Appetizer
Cuisine barbecue, football food, grilling, party food
Servings 8

Ingredients
  

For the Chipotle Dr Pepper BBQ Sauce

  • 4 Tbs unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic
  • ¼ cup Worcestershire sauce
  • ½ cup cider vinegar
  • 1 12 oz can Original Dr Pepper soda
  • 3 oz tomato paste
  • 1 cup ketchup
  • ¼ cup honey
  • 1 Tbs low sodium soy sauce
  • 1 chipotle chili pepper
  • pinch kosher salt
  • couple good pinches fresh cracked pepper

For the Seafood Stuffing

  • 12 Tbs 1-1/2 sticks unsalted butter, melted
  • 2 sleeves RITZ crackers crushed into crumbs
  • ½ cup very finely diced green bell pepper
  • ½ cup very finely diced yellow onion
  • 2 Tbs seafood seasoning
  • ½ tsp garlic powder

For the BBQ Shrimp

  • 1 lb bacon cut in half (so, 1 slice bacon for every 2 shrimp)
  • 2 lbs very large or "colossal" shrimp shells removed with tails left on, deveined and butterflied
  • Seafood Stuffing above
  • Dr Pepper Barbecue Sauce above

Instructions
 

  • To make the Chipotle Dr Pepper BBQ Sauce, heat the butter in a medium saucepan. Add the onion and garlic and cook until onion is translucent. Add the remaining ingredients. Hit the mixture with an immersion blender (see Notes) until smooth. Simmer the BBQ sauce over medium-low heat for a while (~45 minutes) until thickened and flavors are blended.
  • To prepare the Seafood Stuffing, add the stuffing ingredients to a large bowl. Combine with a fork.
  • To assemble, lay out the half-cut strips of bacon. Place a butterflied shrimp on each, tails in the air. Place ~ a tablespoon of stuffing on each shrimp. Fold up the bacon to wrap the shrimp and stuffing. Skewer, ensuring that the skewer passes through both ends of the bacon to keep it wrapped while cooking.
  • Place Kingsford briquets in your grill in a tight pile (or use a chimney if available), add a little lighter fluid, and light. Let the briquettes burn to almost all white ash, then spread them out into a single layer. Place the grill grate over the coals to heat. Grill the shrimp skewers, covered (turning once and brushing with more BBQ sauce), until bacon is cooked (~15-20 minutes total).
  • Remove skewers from the grill. Serve with Hidden Valley Ranch Dressing for dipping.

Notes

Alternatively, a regular blender can be used in place of an immersion blender. But if using a regular blender, add all ingredients EXCEPT the Dr Pepper. Blend and transfer back to the saucepan, THEN add the Dr Pepper. This will cut down on the volume of liquid in the blender and make it easier.
The Seafood Stuffing and the Chipotle Dr Pepper BBQ Sauce can be prepared a day in advance. The bacon-wrapped stuffed shrimp can also be assembled a day in advance. Wait on brushing with BBQ sauce until ready to cook, as the acidity in the sauce would "ceviche" cook the shrimp.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!