Bacon Wrapped Grilled Shrimp Cocktail
This is a Bacon Wrapped Grilled Shrimp Cocktail that you can get excited about! Chef Tom reclaims this tired hors d’oeuvre recipe and updates it with an improved cocktail sauce and shrimp wrapped in bacon. Cooked on the Yoder Smokers Wood-Fired oven, this is an appetizer you can be proud to serve guests at your next party.
► FULL RECIPE: (https://www.atbbq.com/thesauce/bacon-wrapped-grilled-shrimp-cocktail)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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**PRODUCTS FEATURED **
Ciao DOP Certified San Marzano Tomatoes, 28 oz: https://bit.ly/3POWt69
Cattleman’s Grill Pit Fire Hot Sauce: https://bit.ly/3OoA8M2
Reida Honey Farm Hot Pepper Infused Honey: https://bit.ly/3FNGwZp
Cattleman’s Grill Blackening Seasoning, 9.9oz: https://bit.ly/3hJ7hGv
Vitamix A3500 Ascent Series: https://bit.ly/3jqGQRl
Yoder Smokers YS640s Pellet Grill with ACS: https://bit.ly/3ua2HDh
Yoder Smokers Wood Fired Oven: https://bit.ly/3eyRrMZ
Lodge 10″ Cast Iron Skillet: https://bit.ly/3UOtdOF
FinaMill Grinder Pepper Mill and Spice Grinder: https://bit.ly/3BtKnK5
Cattleman’s Grill California Tri-Tip Seasoning: https://bit.ly/3WBPsrx
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00:00 Introduce the recipe
01:10 Make the cocktail sauce
02:58 Cook the sauce on the Wood-Fired oven
03:34 Prepare the shrimp
05:09 Pull the sauce and refrigerate
05:53 Send the shrimp to the grill
07:39 Bring it all together for presentation
08:05 Grab a bite
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Curious: were the shrimp deveined? If not, why? Again, looks delicious, just curious.
That’s a killer recipe!
These look amazing! I need a smoked cabbage and anything recipe! Just sayin
sounds gross
I love some good shrimp cocktail!!! Great idea my friend.
I’d be happy to take that and go sit in a closet somewhere!
I'm only 3 minutes in, but am I crazy to think that the tomato sauce would be perfect in a bloody mary as well?
Non-stop success with your recipes. Brazilian wife wants to see if you can do a Feijoada properly.
Thanks for the tip of cutting bacon length wise.
Great job, can't go wrong with bacon. Sauce looks great
Looks amazing!
멋진 새우 칵테일 요리입니다. 이런 레시피는 꼭 따라서 만들어 봐야겠습니다.❤😁💕
Great recipe! And, I love the new Chef Tom saying "Always good" – perhaps a new T-shirt logo? 😀
The Yoder Smoker YS 640 gives a Smokey flavor profiles Amazing thanks guys Have a happy new year
🎆🎈 👍🏾🙏🏾
You had me at bacon
Thank you chef for helping me with something that mos have probably never had. Keep them coming
I am definitely doing this for new years
Stop doing this to me Tom, I was doing perfectly fine until this video made me hungry😂
wow thanks
A favorite restaurant of mine does a spicy shrimp cocktail that is amazing. Similar sauce, think like this sauce but also garnished with pico de gallo. Thin slice red onion, jalepeno & cilantro. Amazing! Well done, look forward to trying this.
There was a restaurant in my town that did this but they put a slice of jalapeño down the back of the shrimp before the bacon.
😋😋😋
Here in Chicago it’s pronounced “you’s guys”!
Did you de-vain the shrimp?
Looks fantastic !!
That looks so much better than any shrimp cocktail I have had in expensive steakhouses!
Can you imagine getting this beauty vs the anemic, white, limp shrimp in a cocktail glass drown in mostly ketchup at the restaurant?
PREACH IT, Chef Tom!
That presentation is more like the badass Marine uncle instead of the typical dainty version of shrimp cocktail.
Looks awesome!
Try adding a little Worschesteshire sauce in the cocktail recipe. Pro tip from a NOLA home chef…. LOVE the channel, Chef Tom!
I enjoy making pizza's in the oven attachment, but I am really digging these other recipes and things you can do with the oven attachment as well! Thank you for making these!
Looks bomb!!!
Ow yeah, that would put it back on the menu!
Dude you do great job of showcasing the versatility of the wood fired oven attachment! Killed it on the sauce 🔥!
Chef Tom, you and your crew do a great and have given me (and others) lots of great ideas. IMO, I would not call 21/25 count shrimp jumbo. At best, I'd call them large. 16/20 jumbo. U15 and down I would say colossal. But I'm glad to hear that you did give an actual count per pound. Keep up the good work.
16/20 – Extra Large,
That. Looks. Mah-velous !
LOL!!! You haven't been to Vegas recently. Everywhere you look, there's shrimp cocktail. However, most won't be as good as your recipe.
That pizza oven insert seals the deal for me! I was about to build one. But…….I NEED that grill!
And thanks to Tom I get to slay this New Year’s party this weekend 🤙🏼 as always, just next level from you guys at ATBBQ
Will do on New Year's Eve… masterful as always, Chef Tom. Thanks.
And Chef Tom knocks it out of the park again!!! Looks amazing!
You make cooking fun and anxiety free!
How about some Salisbury steak?
That looks amazing
Great stuff, however, the only cocktail sauce I eat is the sauce made at St. Elmo's in Downtown Indy:) It should be classified as a chemical weapon. It should clear your sinuses in one bite:)
I think I might make these on double skewers to avoid having to flip every single one.
I know what im doing new years eve.
I'd be excited to try it🤩
Okay with the classic bacon wrapped scallops how has it taken this long to do it with shrimp? This is Surf & Turf Hors D'oeuvres style.