Well, Max, now that it FINALLY feels like Fall Football Weather, Tailgating Parties are becoming fun again. Of course, Kentucky’s recent exciting football wins–and spectacular losses–add to the Saturday afternoon excitement. Since I don’t care all that much about football, I concentrate on the Tailgate Party end of it.
Ours is a competitive bunch of Football Widow-Tag-Alongs. Every week it is who can come up with the most interesting dish. Last week’s hands down winner was Bev Miller with her “Tony Stewart Smoke’s Shrimp.” The fellows were inhaling this appetizer even before she told us that this recipe came from the well known NASCAR driver. At that point, all the men demanded another round of this neat grilled shrimp.
The Smoke’s in the name, according to Bev, is Stewart’s nickname. So we kind of have a little play on words here?
NASCAR or Tony Stewart lover or not, this is one Smoking Good Recipe!!
NASCAR’s Tony Stewart’s “Smoke’s” Shrimp:
One pound of large, uncooked shrimp
Garlic powder
Dried onion flakes
12 ounce package of bacon
Pepper
Jar (18 to 20 ounce) smoky style barbeque sauce
Peel, clean, and devein the shrimp, but leave the tails on. Rinse well. Dry with a paper towel and season with garlic powder, onion flakes, and black pepper. Guys like them SPICY
Pour the smoky barbeque sauce in a glass or corning wear type casserole, about 8 x 8 inches like the CorningWare French White Casserole. Cut each slice of bacon in half and wrap around a shrimp. Secure with a toothpick. Place shrimp in the marinade and store in the refrigerator for at least an hour.
Grill the shrimp over low heat until the bacon begins to turn crisp. They can also be broiled in the oven.
Serves 6. That’s normal people. Hungry guys at a football game? Might serve 2 or 3.
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