bacon wrapped shrimp

[Troy]

am I the only one that just doesn't get it?

by the time the bacon is crispy, the shrimp are WAY overcooked.
Is the trick to use the pre-cooked bacon or something?

[BBcue-Z]

I cook the bacon until it's 75% cooked and then let it cool a little and use it for wrapping.
You do this by keeping the bacon strip stock together as the way they were wrapped in the package. Put them in a pan and cover it with a lid over Med-low heat. You want the bacon to remain soft and not crispy so it can be rolled around the food. The bacon will crisp up on the grill and finish cooking at the same rate as steak, seafood...etc.

[Troy]

I cook the bacon until it's 75% cooked and then let it cool a little and use it for wrapping.
You do this by keeping the bacon strip stock together as the way they were wrapped in the package. Put them in a pan and cover it with a lid over Med-low heat. You want the bacon to remain soft and not crispy so it can be rolled around the food. The bacon will crisp up on the grill and finish cooking at the same rate as steak, seafood...etc.

ahh, that makes sense.

any idea of meat glue will still function with this pre-cooked bacon?
I would guess that it would - since bacon is already pre-cooked...

[BBcue-Z]

According to this link it should, but I've never tried it- See number VI
http://www.cookingissues.com/transglutaminase-aka-meat-glue/index.html#section6

[austin87]

@Troy also go for the thinnest bacon you can find. Good ole cheapo Oscar Meyer works great.

[Fishawn]

You can also "stretch" the bacon to pretty much double the length and get the thickness about half of normal by using a knife edge laying almost horizontal to the bacon strip, apply a little pressure to the knife at a slight angle and work from the center of the slice to the edge, flip slice around and do the other side. Takes a few swipes and is kinda hard to visualize, but once you figure it out it goes fast and is great for wrapping anything, shrimp, scallops, ABT's, chicken, etc. Give it a try, its slick

[1buckie]

am I the only one that just doesn't get it?

Refuse to answer that question......



Maybe try some "Bacon Style Strips"



They are just like they're already cooked !!!!!


.....or, Upright Insulated Shrimp might be the ticket.......









Spiced cream cheese loaded into a giant jalepeno, wrapped up....the cream cheese & pepper wall insulates the poor little shrimp from overcooking.....

I think that was actually hyper-thin ribeye, but bacon behaves the sam,e way at fairly high heat.....

Don't want to use cream cheese?

Homemade meat glue......

[Jeff]

Leave it to you...you turd master! 

[landgraftj]

I just use a toothpick to hold the bacon on.

[dwnthehatch]

I microwave mine for 45secs to 1 min depending on thickness first.

[jamesnomore]

I use the biggest shrimps i can find, u-8-10's. Par cook is a pain the A, IMO. I'll finish direct but be careful that bacon can flare like a beast. Soaked wooden toothpicks always.