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Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce

Guy prepares bacon-wrapped shrimp skewers for the big game. This video is part of Superbowl Videos with Guy Fieri 2009 show hosted by Guy Fieri.

Bacon-Wrapped Shrimp Recipe courtesy Guy Fieri for Food Network Magazine
Cook Time: 24 min
Level: Easy
Yield:  6 servingsBacon-Wrapped Shrimp Ingredients* 20 strips bacon (about 12 ounces)
* 20 medium-large shrimp, shelled and deveined (about 1 pound)
* 1/2 cup barbecue sauce
* 1/4 cup canola oil
* 3 tablespoons lemon juice
* 1 teaspoon dijon mustard
* 3 tablespoons chopped chipotles in adobo sauce
* 1/2 teaspoon red pepper flakes
* 1/4 teaspoon cayenne pepper
* Freshly ground pepper

Directions

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.

Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.

Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

Shrimp-Jalapeno “Poppers”

This is the Shrimp Jalapeno Poppers Chef Guy Fieri cooked for the Super Bowl Today pre-game broadcast crew on CBS in February 2010, all courtesy of Ritz Crackers.

Prep Time: 10 min
Total Time: 50 min

32 large uncooked large shrimp (about 1 lb.), peeled, deveined

1/3 cup KRAFT Zesty Italian Dressing

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

2 Tbsp. chopped cilantro

32 RITZ Crackers

6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese

11 slices OSCAR MAYER Bacon, each cut into 3 pieces

4 fresh jalapeño peppers, each cut into 8 slices

COMBINE shrimp and dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.

HEAT grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.

DRAIN shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.) Grill skewers 10 min. or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.

REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

Kraft Kitchens Tips

Substitute
Prepare using drained canned sliced jalapeno peppers.

Use Your Oven
Thread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 min. or until shrimp pink, turning after 5 min. Meanwhile, place cheese-topped crackers on baking sheet. Bake at 350ºF for 3 to 4 min. or until cheese is melted. Top crackers with shrimp, sour cream mixture and peppers.

Shrimp-Jalapeno “Poppers” Nutrition Information
Calories 80
Total fat 5g
Saturated fat 2g
Cholesterol 40mg
Sodium 170mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 1g
Protein 5g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 6%DV
Iron 4%DV

Buffalo Chicken Meatballs

Chef Guy Fieri cooked some signature recipes, (Buffalo Chicken Meatballs and Shrimp Jalapeno ‘Poppers) for the Super Bowl Today pre-game broadcast crew on CBS in February 2010, all courtesy of Ritz Crackers.

Makes:
24 servings
What You Need
5 stalks celery, divided
1 lb. ground chicken
60 RITZ Crackers, crushed (about 2-1/2 cups), divided
1/2 cup hot pepper sauce for Buffalo Wings, divided
2 Tbsp. butter or margarine, melted
1/3 cup oil
3/4 cup KRAFT ROKA Blue Cheese Dressing
Make It!
HEAT oven to 375°F.
CHOP 1 celery stalk finely; mix with chicken, 1 cup cracker
crumbs and 3 Tbsp. hot sauce. Shape into 24 balls.
MIX remaining 5 Tbsp. hot sauce and butter in shallow bowl.
Place remaining cracker crumbs in separate shallow bowl.
Roll balls in hot sauce mixture, then in crumbs until evenly
coated.
HEAT oil in large nonstick skillet. Cook chicken balls, in
batches, 3 to 4 min. or until lightly browned, turning after 2
min. Drain on paper towels. (Note: Balls will not be done but
will finish cooking in oven.) Place in 15x10x1-inch pan
sprayed with cooking spray.
BAKE 20 to 25 min. or until done (165ºF). Meanwhile, cut
remaining celery into thin sticks.
SERVE chicken balls with dressing and celery sticks.
Shortcut:
Prepare as directed, omitting browning the chicken balls in
hot oil in skillet and increasing the baking time to 30 to 35
min. or until chicken balls are done (165ºF), turning after 15
min.
Substitute:
Prepare using ground turkey.
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Prep Time:
20 min
Total Time
45 min
RITZ Buffalo Chicken “Meatballs”
www.ritzcrackers.com
Ritz Recipes