KANSAS CITY, Mo. -- Tannin Wine Bar’s KC bbq bacon wrapped shrimp is go-to fan-favorite, mouth-watering, game-day dish. Chef Brian Aaron revealed how you can make the dish at home so you can wow all the guests at your Super Bowl party.
Tannin Wine Bar’s KC bbq bacon wrapped shrimp
12 each Jumbo Peeled & Deveined Shrimp (the bigger, the better)
12 each slices Bacon
12 each Skewers
1 bottle Hot BBQ Sauce
1/2 cup Water
1 cup Mayonnaise
2 Tbs. Prepared Horseradish
2 Tbs. Lemon Juice
Salt & Pepper To Taste
Individually wrap the shrimp starting with the large end and finishing at the tail. Using the skewers, secure the bacon in place so it will not unravel during cooking. The shrimp may be prepared and refrigerated up to day ahead. In a sauce pan, add the BBQ sauce and water and bring to a low simmer. Add the bacon wrapped shrimp and poach for 5-7 minutes depending on the size. Place the shrimp in a large non-stick sauté pan at medium heat, and begin to brown each side while dipping each shrimp repeatedly back into the BBQ sauce to create a glaze. The shrimp will be finished cooking when the bacon is golden brown and crispy. If the weather is accommodating, the shrimp can also be prepared on an outdoor instead of in a sauté pan. Serve with the remaining BBQ sauce and a simple Horseradish Dipping Sauce made by combining the mayo, horseradish, lemon juice and a little salt and pepper.