Appetizers
Bacon, Shrimp and Crawfish Skewers
Ingredients
12 slices Wright® Brand, Thick-Cut Bacon
12 large shrimp, shell on
12 crawfish
Creole seasoning to taste
8 corn on the cob, halved
8 baby red potatoes, halved
12 wood skewers, 12”, soaked
1/3 Cup melted butter
1 Tablespoon crab boil concentrate
It’s surf and turf on our home turf: thick-cut bacon. The hearty flavor blends right in with Creole-seasoned shrimp and crawfish. Corn and potato provide a nice base for a buttery sauce with plenty of Creole bite.
Make it with Hickory Real Wood Smoked Thick Cut Bacon
Directions
- Preheat grill at medium heat.
- Carefully skewer shrimp and crawfish, and season with as much Creole seasoning as you like.
- Fold bacon accordion-style into cubes about 1” tall and stack onto a skewer.
- Place bacon on the coolest area of the grill, turning until edges start to crisp. Reserve in a large mixing bowl and keep warm.
- Season corn and potatoes with Creole seasoning. Place on the grill and cook until potatoes are fork tender and corn is cooked thoroughly. Reserve with cooked bacon.
- Cook crawfish and shrimp until they reach an internal temperature of 145º F. Reserve in the large mixing bowl.
- Combine melted butter and crab boil concentrate in mixing bowl holding bacon, crawfish, shrimp and vegetables. Toss to evenly distribute. Serve.
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