Get Ready to ‘Pimp your Shrimp’! These shrimp are wrapped in bacon and smothered with Rufus Teague spicy BBQ Sauce- sitting on a smokey sweet potato round. An appetizer you will keep going back to because they are ‘Shrimply Bad-A$$’!
The sweet potato is so underrated. A superfood that should be front and center at all times of the year. The sweetness in the potato, the salt of the bacon, and the tang of the sauce combine with spicy shrimp in a beautiful combination you have to try.
How do you chose the best Shrimp?
Fresh shrimp should look slightly translucent. The flesh and shell should appear taut and glossy, and they should smell fresh and of salt water. Avoid any shrimp that smell like Ammonia.
Size does Matter! I prefer the taste and consistency of larger shrimp. Most shrimp labeling features a size designation that is inconsistent in the industry. Sizes like small, medium, or large, XL, Jumbo, etc., and almost always with an accompanying number. The number tells you how many shrimp in a pound. The higher the number of shrimp per pound, the smaller the shrimp. The smaller the number of shrimp, the larger the shrimp size. U designates ‘under’. For example, U/15 shrimp contain fewer than 15 shrimp per pound. 21/25’s weigh in at 21 to 25 shrimp to a pound.
-Cook time of the potatoes varies with the size of the potatoes- Be sure the potatoes are soft and not boney
-If you use frozen shrimp, be sure they are thoroughly defrosted and dry before use. Shrimp turn pink when they are cooked
-Rather than an air fryer, you can roast your Shrimply Badda$$ appetizers at 400 degrees for 15-20 minutes
-Shrimply Bada$$ appetizers are wonderful on the grill, and a great addition to a barbeque menu. A delicious party starter-especially with a Cuss Kitchen cocktail!
