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Jalapeno-Stuffed Bacon-Wrapped Shrimp with Cherry Cola Barbecue Sauce

Jalapeno-Stuffed Bacon-Wrapped Shrimp with Cherry Cola Barbecue Sauce
PREP TIME
10 min
COOK TIME
45 min
YIELDS
4 servings

Smoky and sweet with a touch of heat.

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Ingredients

Cherry Cola Barbecue Sauce

2
Tbsp bacon grease or vegetable oil
1
cup finely diced red onion
2
cloves garlic, minced
½
tsp garlic powder
½
tsp smoked paprika
½
tsp kosher salt
¼
tsp mustard powder
1
pinch freshly ground black pepper
2
cups cherry cola
½
cup red wine vinegar
1
cup ketchup

Bacon-Wrapped Jalapeno Shrimp

16
extra-large shrimp (about 12 oz), peeled and deveined, tails on
Kosher salt and freshly ground black pepper
1
jalapeno, stemmed and seeded, cut lengthwise into 16 thin strips
8
slices center-cut bacon, halved crosswise
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Directions

Notes

Special equipment: 16 toothpicks

Step 1

For the barbecue sauce: Heat the bacon grease in a saucepan over medium heat. Add the red onions, and sweat until translucent. Add the garlic; cook an additional minute. Add the garlic powder, smoked paprika, salt, mustard powder and black pepper, and toast the spices until fragrant and deep maroon in color, 1 minute. Whisk in the cherry cola, red wine vinegar and ketchup until combined. Bring to a boil and cook until the sauce has reduced to 2 cups and coats the back of a spoon, about 10 minutes. Remove from the heat, let cool slightly, and then puree in a blender until smooth. (Extra sauce can be kept refrigerated up to 1 week.)

Step 2

Preheat a cast-iron skillet or griddle over medium heat.

Step 3

Sprinkle the shrimp with salt and pepper. Insert a jalapeno slice into the “spine” of each shrimp (where it’s been deveined) and then wrap tightly with a half piece of bacon to keep the jalapeno in place. Secure with toothpicks.

Step 4

Place the shrimp, seam-side-down, in the skillet and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes.

Step 5

Serve the shrimp with the barbecue sauce for dipping.

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