Recipe Database
Bacon-Wrapped Stuffed Shrimp with Cilantro-Ranch Dipping Sauce
Bacon-Wrapped Stuffed Shrimp with Cilantro-Ranch Dipping Sauce
Ingredients
For the seasoning
1/4 tsp Salt
1/4 tsp paprika
pinch ground black pepper
pinch+ garlic powder
pinch onion powder
pinch cayenne pepper or chipotle pepper
pinch ground allspice
and/or Chef and the Fatman Zesty Love Rub
For the Cilantro-Ranch Dipping Sauce
1/3 cup ranch dressing (or make your own Chef and the Fatman Ranch Dressing see below)
1 tsp minced fresh cilantro
CNFM Ranch Dressing:
1 cup Mayonnaise
1/2 cup sour Cream
1 teaspoon Dill weed
1 clove Garlic peeled
2 Tbl fresh Lime juice
1/4 cup Buttermilk
1 Tbl fresh Parsley or Cilantro minced
1 Tbl Chives snipped (or Onion Powder)
Hot Sauce to taste
Salt and Pepper to taste
Whisk (or shake) the ingredients until well blended.
Taste and adjust seasonings.
Cover and chill.
Makes approximately 1 1/2 cups.
Rest of ingredients:
10 pieces Hormel Maple Bacon (or any other)
10 large shrimp (10-15 count)
5 fresh jalapeño sliced
2 oz. pepper jack cheese

Instructions
Preheat Big Green Egg to 425 degrees. Mix seasoning blend. Make the Ranch Dressing (if you want too) or combine dipping sauce ingredients. Cook the bacon medium heat for about 3 minutes per side (half-way) through (not crisp at all. You don’t want to cook the bacon, just make it very pliable. Lay bacon on paper towels. Peel and devein shrimp, peel down but leave tail section on. Then slice carefully down the middle of the back of the shrimp and lay it open (only go through about ¾ of the way), butterfly it if you will. This will hold the jack and pepper. Pour 1 cup of water into a bowl and add slices of jalapeno and shrimp then microwave on high for two minutes…or just until shrimp turns white. Drain and dry shrimp and jalapeno slices. Now cut jalapeno slices in half (you should have 10 pieces). Cut inch long pieces of cheese (approximately ¼-inch thick). Take butter flied shrimp add piece of jalapeno, then add piece of cheese and wrap bacon around cheese 1 ½ times, cut-off extra and then put on skewer. Repeat the process with the rest of the shrimp. Season shrimp skewers, both sides. Lay on pizza stone or baking sheet put in BGE for approximately 5 - 7 minutes (until bacon begins to brown). Serve hot.

Notes
These fine recipes performed by substitute chef Kevin the Fat Man Jenkins, sub-substitute chef Mike Stock and his chefs-in-training nephews Chris (the hummingbird slayer) and B.J. (the Boston Tangler) at Big Green Egg Headquarters on Saturday July 16th 2007.