Corey’s Cane Syrup Barbecue Shrimp

Published 3:12 pm Thursday, April 3, 2014

By Staff Reports

1 pound shrimp, peeled and deveined

1 bottle barbecue sauce, not sweet (Jack Miller’s or seething similar)

1 package of bacon

2 packages Philadelphia cream cheese

1 bottle Steen’s cane syrup

Creole seasoning

Tabasco

Toothpicks

Cut bacon in half. Generously rub shrimp with Creole seasoning and Tabasco and then coat with barbecue sauce.

Place a little piece of cream cheese in the middle of each shrimp. Wrap the individual shrimp in bacon, using the toothpicks to hold bacon and cheese in place.

Put bacon wrapped shrimp in bowl. Coat each bacon wrapped shrimp with Steen’s syrup, placing each one back in a bowl to minimize the syrup from dripping.

Then place each bacon-wrapped shrimp on a barbecue pit, cooking until shrimp is done and bacon is brown, turning over as needed.

Usually takes about 10 minutes to cook through depending on how high the first is on the pit.

Corey David Hotard, New Iberia

2012 Cajun Creole Cookbook