This week, Pam Boesch shares her recipe for shrimp bundles. Bon appetit!
Tried and turn on the Bayou
When my job takes me to Morgan City. At least once a month I have the opportunity to take that beautiful drive. With an ice chest in my car, I always try and plan some time at the end of my work to stop at the shrimp dock and buy shrimp straight from the shrimp boats. Find some fresh shrimp at your favorite place and try this week’s recipe. Shrimp Bundles are Bacon and sausage wrapped shrimp. It’s a great grilling treat for the upcoming hot months. Enjoy!
Large shrimp, peeled
Fresh sausage (your favorite)
1/2 stick butter
1/4 cup olive oil
Salt & Pepper
1/4 tsp Creole seasoning
3 - 4 dashes Louisiana Hot Sauce
1/4 tsp. Lemon Pepper seasoning
1/4 tsp Garlic powder
The more shrimp you have the more of these ingredients you'll need. Melt butter and combine all marinade ingredients. Mix in with shrimp well and marinade in fridge for a couple of hours.
Remove a little sausage from the casing and cut bacon strips just long enough to wrap around shrimp once (I don't use a whole strip, maybe 1/3 to 1/2 of a strip).
Take about a teaspoon of sausage and form it around the shrimp. Wrap a piece of bacon around it and stick a toothpick through it. Sprinkle a little creole seasoning on them and put them in the pan. Pour the marinade over the shrimp and bake for 20-30 minutes on 350ºF or grill on pit at medium heat not directly over flame.