Chorizo-Stuffed Bacon-Wrapped Shrimp with Spicy Peach Maple Bourbon Glaze
This succulent appetizer, which uses our Peach Maple Bourbon Hot Sauce and Glaze, is a true party or tailgate show-stopper and well-worth the little bit of effort required to make it. The recipe comes to us courtesy of fan and friend Johnny Winton, who also produces the wonderful Music 2 Your Mouth sauces. Thanks for sharing.
Chorizo-Stuffed Bacon-Wrapped Shrimp with Spicy Peach Maple Bourbon Glaze Recipe
By Johnny Winton of Music 2 Your Mouth
Cook time:
30 minutes
Ingredients
- 1 lb extra jumbo shrimp (16-20 per lb)
- 2 links fresh chorizo (Mexican, not Spanish)
- 1 lb thin cut bacon
- 3 oz. Fat Cat Peach Maple Bourbon Hot Sauce and Glaze, plus more for dipping if required
- Toothpicks
- Vegetable oil for sauteeing
Instructions
- PHASE ONE: Spread bacon in a single layer and between two paper towels on a large microwave-safe plate.
- Microwave the bacon on high for 2 minutes to par-cook it and then set aside to cool and drain. (Note: If you don't have a plate that can accommodate the full pound of bacon, please do this in multiple batches.)
- PHASE TWO: Remove casings from two links of fresh chorizo and place a pan over medium heat. Sautee with no oil, crumbling the sausage with a spoon as it cooks, until it's well-cooked and crispy in spots.
- Let the cooked chorizo cool and then set on a paper-towel lined tray to drain.
- PHASE THREE: Peel and devein shrimp, leaving only the tails (for use as a holder later on). When deveining, make sure to cut a little deeper into the main body of the shrimp so that the shrimp can be flattened some and a small pocket formed, allowing for easier stuffing.
- PHASE FOUR: Place approximately 1 teaspoon of the cooked chorizo into the shrimp pocket you just created.
- Then, one by one, wrap the "chorizo-stuffed shrimp" with a strip of bacon, leaving only the tail part with the shell exposed. Secure the bacon onto the shrimp with a toothpick.
- Repeat these steps for all remaining shrimp.
- PHASE FIVE: Set a large sautee pan with some vegetable oil in it oven medium heat, or set a grill over medium heat, and saute the bacon-wrapped shrimp slowly turning often, until the bacon has browned and crisped on all sides.
- Once the bacon has started to brown some, start basting the bacon with Fat Cat Peach Maple Bourbon Hot Sauce and Glaze, all while continuing to turn the shrimp so that nothing burns, the browning is even on all sides, and the shrimp has cooked fully. This takes about 4-5 minutes in all.
- When done, each shrimp should be cooked through and well browned and glazed.
- Remove the toothpicks from the shrimp and place finished stuffed shrimp in a serving bowl with more Fat Cat Peach Maple Bourbon Hot Sauce and Glaze on the side for dipping.