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I think this recipe for bacon-wrapped Cajun stuffed shrimp may have you drooling on your screen.
I love the combination of the shrimp and sausage with corn found in Low-Country Boil. So, drawing inspiration from ingredients, I decided to take these ingredients and figure out how to put them on the grill. With David’s help, we managed to come up with an amazing recipe.
Taste the flavors of the Louisiana Bayou with fresh wild-caught shrimp marinated in Cajun seasoning stuffed with smoky grilled andouille sausage. The stuffed shrimp are then wrapped in applewood smoked bacon and grilled until crispy and finger-licking good!
These make great appetizers or make for a great meal or snack sitting at a picnic table accompanied by an ice-cold beer in the summer.
How To Make Bacon-Wrapped Cajun Stuffed Shrimp
First, peel and devein the shrimp; place in a pint-size zip-top bag.
In a small bowl, mix the Cajun seasoning and olive oil with a small whisk.
Pour over the shrimp inside the bag; gently massage to coat the shrimp. Refrigerate, gently massaging the bag occasionally, for at least 30 minutes.
Meanwhile, light the grill and have it preheated and ready set up for indirect heat.
Add whole sausage links to grill and cook for 4 to 5 minutes on each side, turning occasionally.
The sausage links should be fully cooked after about 10 to 15 minutes; remove from the grill and allow them to rest for 2 to 3 minutes. Using a sharp knife, cut the links into 1-inch pieces.
Place the shrimp around the sausage and then wrap 1 piece of bacon around the shrimp and sausage.
Gently thread a 4-inch-long skewer or use toothpicks to hold them stuffed shrimp together.
Skewer up any extra Cajun seasoned shrimp and grill with the stuffed shrimp. We had extra since this was my first go at this. I have adjusted the recipe to what we actually used.
Coat the grill grate with oil using a paper towel. Place the stuffed shrimp over indirect heat.
Grill until shrimp are opaque in center and bacon is crisp, turning as needed, about 6 to 8 minutes.
Remove from the grill and serve immediately, with freshly squeezed lemon juice from the wedges.
I made up some Easy Cajun Rice and we grilled some corn to go along with the stuffed shrimp.
The Cajun stuffed shrimp were amazing! Tender juicy bites of pure goodness!
Bacon-Wrapped Cajun Stuffed Shrimp
Ingredients
- ½ pound fresh shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil
- ½ pound andouille sausage fresh
- 1 pound applewood smoked bacon
- 2 tablespoon Cajun Seasoning
- lemon wedges for serving
Instructions
- Peel and devein the shrimp; place in a pint-size zip-top bag.
- In a small bowl, mix the Cajun seasoning and olive oil. Pour over the shrimp inside the bag; gently massage to coat the shrimp. Refrigerate, gently massaging the bag occasionally, for at least 30 minutes.
- Meanwhile, light the grill and have it preheated and ready set up for indirect heat. Add whole sausage links to grill and cook for 4 to 5 minutes on each side, turning occasionally. The sausage links should be fully cooked after about 10 to 15 minutes; remove from the grill and allow them to rest for 2 to 3 minutes. Using a sharp knife, cut the links into 1-inch pieces.
- Place the shrimp around the sausage and then wrap 1 piece of bacon around the shrimp and sausage. Gently thread a 4-inch-long skewer or use toothpicks to hold them stuffed shrimp together.
- Coat the grill grate with oil using a paper towel. Place the stuffed shrimp over indirect heat. Grill until shrimp are opaque in center and bacon is crisp, turning as needed, about 6 to 8 minutes.
- Remove from the grill and serve immediately with lemon wedges.
Sarah says
That seasoning is so dawg gone good! Love the way you used it 馃檪
The Mountain Kitchen says
Thanks Sarah. I had a lot of fun with it. Hope you’ll enter to win tomorrow. Good luck! 馃檪
Sherri Parker Thompson says
This sounds AMAZING! Right up our alley! 馃檪
The Mountain Kitchen says
Great Sherri! Don’t forget to enter to win!
Anonymous says
Looks soooo good! You know I am all about the bacon, the sausage and shrimp don’t hurt either. Yum. Well done!
The Mountain Kitchen says
Thanks! Hope you’ll enter to win!