What I’m about to give you is what might quite possibly be the quickest and easiest recipe I’ve done in a while. However don’t let the quickness and ease fool you, this recipe is big on flavor and quite fun to serve to your guest.
What to expect: There are few things that play better together than buffalo sauce, bacon, and blue cheese. Add some shrimp and you have yourself nothing short of Nirvana (the legendary place, not that weird rock group). I truly believe the beauty of the sauce lies in the balance of Tabasco, butter, and a pinch of garlic. I like the balance that the vinegar base of the Tabasco brings when paired with heavier flavors like blue cheese and bacon. And the shrimp? Well you wouldn’t be reading this if you didn’t like shrimp. However I tend to think it carries buffalo sauce as well as any wing.
Yield: 6 tacos
Mulitply the bacon, shrimp,and blue cheese as needed. The sauce will make easily enough for a triple batch.
* The yield will depend greatly on how much “snacking” you do while preparing this. It is FAR too easy snatch a shimp here, a slice of bacon there. So plan accordingly. But come on, if you don’t dip at least one shrimp and one bacon in the sauce while your grill side…… well YOU JUST AINT HUMAN.
What you will need:
1/3 cup Tabasco
1 cup unsalted butter
3 Tbls white vinegar
½ tsp Worcester sauce
1 Tbls chipotle powder
*Cayenne will work, I just prefer the smokey flavor chipotle brings. The pepper powder is what controls the heat of the sauce, so add or subtract according to your tolerance.
¼ tsp garlic powder
1 lb 30/40 shrimp, shelled, deveined, and tails removed.
6 or so bamboo or metal skewers
Salt and pepper
1 lb bacon
½ lb quality blue cheese
6 flour taco shells
How we did it:
Begin by placing all of your ingredients for the sauce in a “grill proof” pan and set aside.
Skewer the shrimp. Season well with salt and pepper and set aside in the refrigerator.
Set grill up of for indirect grilling. Add a couple of chunks of your favorite smoking wood. Place lid on, check and turn every 5-6 minutes, cooking to your prefered doneness.
Arrange coals for direct grilling, adding more if necessary.
Oil grates, and place shrimp and sauce pan on grill.
Stir the sauce until the butter is melted, then remove.
Cook the shrimp until it’s opaque and begins to turn pink.
Once the shrimp is done gently toast the taco shells over the direct coals.
Toss the shrimp in the sauce, I mean that both figuratively and literally.
All that’s left is to chop the bacon, crumple the blue cheese, and assemble.
Now gather friends, family, and love ones around and enjoy!
Remember what you cook isn’t nearly as important as who you cook it with.