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- Dish type
- Seafood starters
- Prawn starters
Prawns are stuffed with feta cheese and chillies, then wrapped in bacon before being cooked on the barbecue. These delicious morsels are perfect for appetisers and will always go down well at dinner parties.
18 people made this
IngredientsMakes: 20 morsels
- 20 raw medium-sized prawns, peeled and deveined
- 150g feta cheese, crumbled
- 1-3 large Scotch bonnet chillies, seeded and cut into slivers
- 10 rashers thickly sliced streaky bacon, cut in half
- 20 cocktail sticks, soaked in water
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat an outdoor barbecue for medium-low heat and lightly oil the cooking grate.
- Use a sharp paring knife to cut down the backs of the prawns nearly all the way through, so you can spread apart the two halves. Open up the prawns and lay them out onto your work surface. Spoon some crumbled feta cheese onto each prawn, then top with slivers of Scotch bonnet chillies. Close up the prawn and wrap each with a strip of bacon; secure with a cocktail stick.
- Cook on the preheated barbecue until the bacon has begun to crisp and the prawns are no longer translucent in the centre, 10 to 15 minutes.
Alternative cooking methods
You can also cook the prawns under the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(21)
Reviews in English (19)
by Pam Ziegler Lutz
These were wonderful. My husband quickly proclaimed these as "the only way I ever want to eat shrimp from now on." Since it was about 10 degrees with a windchill below zero on the day I made these, I opted to use my oven. I put them in at 350 for about 10 minutes to sweat the bacon, then finished them under the broiler to crisp the bacon and cook the shrimp through. I'll definitely be making these again. Next time I'll be putting more jalapeno in each one for a little more spice. That's so easy to vary with this recipe. Thanks for a keeper!-19 Feb 2011
I absolutely loved this recipe and so did everyone else I made it for! I was kind of worried that it would be too difficult or time consuming but not at all. I used peppered bacon too and would definately recommend it. Also, to cut back on time I used jarred jalepenos instead. Not too hot and a keeper in our home!!!-17 Mar 2009
by Heavy D
Wow! What a twist to a Texas favorite/ staple. This is the only way I will prepare bacon wrapped shrimp from now on.Thick sliced black peppered bacon is delish as well. You may have to scrape off some of the pepper to taste if it is too peppery.-24 Feb 2009