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Rec: Tangy Orange B-B-Q Shrimp W/Bacon

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Posted to Thread #11369 at 3:56 am on Jul 14, 2008

Tangy Orange B-B-Q Shrimp W/Bacon

Recipe By : CIA Cookbook
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Tangy Orange B-B-Q Sauce:
3/4 Cup Frozen Orange Juice Concentrate -- (6 Oz. Can)
3/4 Cup Chili Sauce
1/3 Cup Molasses
3 Tablespoons Soy Sauce
1 Tablespoon Brown Mustard
1 Clove Garlic -- Mashed
2 Tablespoons Fresh Lemon Juice
1/4 Cup Chicken Stock
1 Teaspoon Tabasco Sauce
1 Teaspoon Salt
2 Teaspoons Worcestershire Sauce

10 Strips Smoked Bacon
20 Extra-Large Shrimp -- Peeled And Deveined

Combine all the ingredients (up to bacon and shrimp) in a medium saucepan and mix well. Cover and simmer gently for 20 minutes. Stir occasionally, being careful not to scorch. Cool, cover and refrigerate.

In a large skillet over medium heat, cook the bacon until the fat is translucent. Drain on paper towels and cut each strip in half crosswise. Wrap each shrimp with one piece of the bacon and secure with a toothpick. Baste with the B-B-Q sauce and broil or grill until the shrimp are cooked, basting occasionally with more sauce.

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NOTES : This is a wonderful thick, zesty sauce. It can also be used as a basting sauce for ribs, chicken, lamb and pork or veal chops. It can be stored in the refrigerator for 1 week and frozen in smaller packages for up to 6 months.


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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