Bourbon Bbq Bacon Wrapped Prawns Recipe

Prepare prawns

Rinse the prawns and pat thoroughly dry with paper towels. If not already deveined, butterfly and devein: make a shallow cut along the back and remove the vein. Leave the tails on for presentation.

Season

Place prawns in a bowl and toss with 2 tsp vegetable oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Wrap in bacon

Cut each bacon slice in half crosswise to yield 24 short strips. Wrap one bacon strip around each prawn starting just below the tail and spiraling to cover the body, leaving the tail exposed. Secure the bacon with a soaked toothpick inserted through the bacon and prawn.

Chill briefly

Place wrapped prawns on a tray and refrigerate for 10–15 minutes. This helps bacon hold its shape and reduces shrinkage when cooking.

Melt base

In a small saucepan over medium heat melt 3 tbs unsalted butter. Add 2 tsp minced garlic and cook 30–40 seconds until fragrant but not browned.

Combine glaze ingredients

Add 1 tbs light brown sugar, 2 tbs maple syrup, 3 tbs bourbon, 6 tbs ketchup, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp coarse ground black pepper, 1/2 tsp salt and 1 tsp hot sauce (if using). Stir to combine.

Simmer

Bring the mixture to a gentle simmer, reduce heat to low and cook 4–5 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and cool slightly. Taste and adjust seasoning (more vinegar for tang, more brown sugar or maple for sweetness). Reserve about 3 tbs of glaze to brush during cooking and the remainder for serving.

Preheat grill or oven

For grill: preheat to medium-high (around 400°F / 200°C) and oil grates. For oven: preheat to 425°F (220°C) and line a baking sheet with foil and a wire rack.

Initial cook

Place bacon-wrapped prawns on the grill grates or on the prepared rack, seam side down. Cook 3–4 minutes per side. Start with bacon seam down to keep wraps secure. Turn carefully with tongs so bacon cooks evenly and prawns are firm and pink.

Glaze & finish

During the last 2 minutes of cooking, brush each prawn with the reserved glaze, turning and brushing once more so glaze caramelizes but does not burn. Total cook time should be about 6–8 minutes until bacon is crisped and prawns are opaque and cooked through (internal temperature ~120–130°F / 49–54°C for prawns).

Rest & serve

Transfer cooked prawns to a platter. Spoon any remaining glaze over the prawns. Garnish with 2 tbs chopped fresh parsley and serve immediately with lemon wedges for squeezing.