Bacon Wrapped Bourbon Glazed Shrimp
Here’s an appetizer that is an instance attention grabber! Bacon Wrapped Bourbon Glazed Shrimp has so much flavor! These will disappear fast! And they’re really simple to make! The bourbon glaze makes the bacon taste like candy – as if bacon needed any help! And you don’t need wait for company to come over . . . treat yourself to these amazing bites!
Bourbon Glaze
I remember back in the day when TGI Friday’s came out with their Jack Daniel’s sauce on their food. They had this three-tiered appetizer with that sauce on everything. My wife and I still love going to TGI’s for their JD sauce. Even if you’ve never had their sauce, trust me, my bourbon glaze rivals theirs, and you don’t even have to leave home to get it! Plus, you get it with bacon and shrimp!
Over the years I’ve tried a bunch of store bought Bourbon Glazes. I finally found one I would buy often, buuut . . . I wanted to make my own. It’s more fun and a whole lot cheaper! And I nailed it on my first try! I’ve used different bourbons in my recipes, but for this one, Jack Daniel’s is definitely the best one for flavor.
This glaze couldn’t be any easier to make. Simply mix all the ingredients in a small saucepan, bring it up to a soft boil, then reduce it to a simmer until it’s been reduced by about half. Since it has sugar in it, you do need to stir it from time to time. But that’s it! After cooking the glaze, put it in the fridge for about an hour to let it cool. That will make it easier to brush on the shrimp. It also makes the dip thicker when serving it.
Avoiding Bacon Wrapping Woes
Wrapping shrimp with bacon can be a little tricky. You can’t just take a piece of raw bacon and wrap it around the shrimp and have it turn out cooked and yummy. You need to par-cook it first. Here’s a few tips to make your life a bit easier.
First, soak about 30 toothpicks in water to prevent them from burning. Next, set the oven to 400° and grab a sheet pan. For easy cleanup I line the pan with a piece of aluminum foil. Lay out 6-8 pieces of bacon on a sheet pan. Cook the bacon for 10-12 minutes. You need to watch it carefully. If it gets too cooked, it will crack and fall apart.
Drain the cooked bacon on a plate with paper towels. Cut the pieces in half. Now, I tried cutting the bacon strips in thirds, and that was a complete failure. It has to be in half. Kitchen shear work beautifully for this task. When you start wrapping the shrimp, find a way to make sure the bacon ends either on the back of the shrimp or on the belly so the toothpick will catch the end.
In order to get the bacon cooked and somewhat crispy, use a cooling rack when you back them. This will allow better air circulation for more even cooking.
Prep the Shrimp the Day Before
Bacon Wrapped Bourbon Glazed Shrimp is something that can be prepped the day before. After wrapping the shrimp, place them on the sheet pan, cover with plastic wrap, and stick the pan in the fridge.
Give this Bacon Wrapped Bourbon Glazed Shrimp a try tonight! You and your family will love it!
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Bacon Wrapped Bourbon Glazed Shrimp
Ingredients
- 14 pieces Bacon
- 28 Jumbo Shrimp, peeled & deveined, tail on
- 1/2 cup Dark Brown Sugar, lightly packed
- 1/4 cup Pineapple Juice
- 3 Tablespoons Bourbon, like Jack Daniel's
- 2 Tablespoons Soy Sauce
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste
- 1 Tablespoon Fresh Chives, chopped for garnish
Instructions
Bourbon Glaze
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In a small sauce pan, add the dark brown sugar, pineapple juice, bourbon, soy sauce, and garlic powder and mix thoroughly. Bring the sauce to a low boil, then reduce to a simmer. Be sure to stir often while bringing the sauce to boiling so it doesn't burn.
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Reduce the sauce by about half, 15 minutes or so.
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Spoon a small amount of the bourbon glaze into a small bowl to use for basting the shrimp later on. This will prevent the majority from becoming contaminated form the raw shrimp as this will be used for the dipping sauce. Place the sauce in the fridge for an hour.
Bacon Wrapped Shrimp
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Heat the oven to 400 degrees and soak 30 toothpicks in water.
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Place the bacon on 2 sheet pans. If you do not have 2 sheet pans, you can cook the bacon in batches.
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Put the sheet pans in the oven and cook the bacon for 10-12 minutes. The fat should start to render and the meat should slightly begin to darken. Drain the bacon on a plate lined with paper towels. Cut each piece of bacon in half.
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Season each shrimp with salt and pepper then wrap a piece of bacon around each one. Use a toothpick to hold the bacon in place.
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Place a cooling rack on a sheet pan and spread the bacon wrapped shrimp on the rack. Using a basting brush, coat the side of the shrimp facing up with the bourbon glaze. Place the sheet pan in the oven and cook for 5 minutes.
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Take the sheet pan out of the oven and turn the shrimp over. Brush the other side of the shrimp with the bourbon glaze. Put the pan back in the over and cook for another 5 minutes or until the shrimp are opaque.
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Serve on a plate with the bourbon glaze as a dipping sauce. Garnish with chopped chives and enjoy!
