Chorizo-Stuffed Bacon-Wrapped Shrimp with Spicy Peach Maple Bourbon Glaze

Chorizo-Stuffed Bacon-Wrapped Shrimp with Spicy Peach Maple Bourbon Glaze

This succulent appetizer 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.


1 lb extra jumbo shrimp (16-20 per lb)
2 links fresh chorizo
1 lb thin cut bacon
3 oz. Fat Cat Peach Maple Bourbon Hot Sauce and Glaze, plus more for dipping if required
Vegetable oil for sauteeing



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.)


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.


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.


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.


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.

Note from Johnny Winton of Music 2 Your Mouth:

"After cooking, I stick them in a Ziploc bag and then put them into the freezer to freeze to easily reheat and smoke on my camping smoker. I put them on that grill at about 220 degrees with oak wood, brushed heavily with your Peach Maple Bourbon, and let that soak in the smoke and reheat while it caramelizes your sauce to the bacon. Outstanding. Like out of this world good. It replaced my poppers and camping lumpia as my go-to appetizers. They were our pre-potluck appetizers and kids and adults could not get enough."

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