Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp Robby Recipe
    Lost? Site Map

    Shrimp Robby

    Shrimp Robby. Photo by lazyme

    1/6 Photos of Shrimp Robby

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    A Good Thing's Note:

    We used to serve this at Robby's Seafood, a restaurant I worked at while at university in Hattiesburg, MS. Serve these little darlins' as an appetizer or as a main with dirty rice, hot French bread, and a salad. Oh, and don't forget the cold beer to put the fire out!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 16 large shrimp (prawns)
    • 8 slices bacon, raw
    • 16 slices jalapeno peppers
    • 1/2 cup barbecue sauce
    • 16 toothpicks (soak in water before using)
    • 1/8 cup butter (for basting) (optional)

    Directions:

    1. 1
      Peel, wash, and de-vein shrimp. Leave shell only on the tip of the tail for better handling. Butterfly shrimp (cut along the back but not straight through) to make room to insert a slice of jalapeño. Put in fridge to keep them cold while you prepare the bacon.
    2. 2
      Cut bacon strips in half and cook to medium doneness either in pan, oven, or in microwave (cooking time depends on method of cooking and heat setting). You want them about half cooked so they are still flimsy. They will finish cooking once on the grill.
    3. 3
      Once bacon is cooked to medium, drain on paper towels or newspaper. Insert one slice of jalapeno pepper (I use the jar kind and remove the seeds to make them milder) into the center of the back of the shrimp. Close shrimp around pepper and wrap the shrimp with one piece of bacon. I usually have a small bit of shrimp sticking out at the top and the tail sticking out at the bottom. Secure the bacon, shrimp, and pepper together by inserting a toothpick so that you have gone right through from one side of the shrimp to the other. Remember to wash up good after handling raw seafood and pork.
    4. 4
      Cook shrimp on a medium-hot barbecue grill or gas grill, turning once or twice after 2 or 3 minutes. Once they have been turned and partially cooked on each side, baste in a nice smoky BBQ sauce and cook on each side for a further 2 to 3 minutes (or until both bacon and shrimp are fully cooked).
    5. 5
      Sometimes we leave a few with no BBQ sauce, just to mix it up a bit. In that case, we might baste in a bit of butter just to keep the shrimp and bacon moist.
    6. 6
      For those who do not like spicy, leave the jalapeños out or just use a tiny piece of a slice.
    7. 7
      Note: Do not overcook these as they will get tough. Each person should get 4 shrimp each. Of course, you may serve more if you like -- we like!

    Ratings & Reviews:

    • on June 24, 2012

      My sister and I do this one, with a couple of changes: we add a sliver of frozen pepper Jack cheese along with the jalapeno in the shrimp cavity (frozen so it doesn't melt away completely during grilling), and we don't bother with the BBQ sauce - basting with white worcestershire sauce mixed with melted butter makes these DIVINE!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2007

      55

      Please explain -- why haven't you posted more Robby's recipes? These prawns are superb and the recipe is more flexible than you might realise. The night I was going to cook the prawns, the whole house was in chaos. Toothpicks and fiddly slices of jalapeno were out of the question. So I cooked the bacon and set it aside. I melted some butter in a pan, then added the prawns, jalapenos, barbecue sauce and finally the bacon. The result was delicious. I promise to make your appetizer version some day, but this was an outstanding and impressive way to end a frentic day. Thanks so much.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011

      45

    Read All Reviews (16)

    Advertisement

    Nutritional Facts for Shrimp Robby

    Serving Size: 1 (78 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 137.1
     
    Calories from Fat 67
    49%
    Total Fat 7.5 g
    11%
    Saturated Fat 2.4 g
    12%
    Cholesterol 41.1 mg
    13%
    Sodium 533.8 mg
    22%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 8.1 g
    32%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    jalapeno peppers

    toothpicks

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes