Devils On Horseback Recipe

Shell and butterfly shrimp

Peel and devein 12 jumbo shrimp, leaving tails on if desired. Using a sharp knife, make a shallow lengthwise cut along the back and remove any remaining vein. Pat shrimp dry with paper towels.

Soften cream cheese

If the cream cheese is cold, microwave it in a microwave-safe bowl for 8–12 seconds or leave at room temperature until spreadable so it can be piped or spooned easily.

Prepare bacon

Cut each bacon slice in half crosswise so you have 12 shorter strips. Partially cook bacon in a skillet over medium heat for 3–4 minutes until it just begins to render but is still pliable (not crispy). Transfer to paper towels to cool slightly.

Season shrimp

In a small bowl, combine smoked paprika, garlic powder, kosher salt, and black pepper. Sprinkle the seasoning evenly over the shrimp, rubbing lightly so both sides are coated.

Fill shrimp

Using a small spoon or piping bag, place about 1 teaspoon (roughly 1/3 oz) of softened cream cheese into the butterflied cavity of each shrimp. Place one slice of pickled jalapeño on top of the cream cheese for each shrimp.

Wrap with bacon

Wrap one half-slice of partially cooked bacon around each stuffed shrimp, starting just behind the tail and spiraling toward the head, covering the cream cheese and jalapeño. Secure each wrap with a toothpick inserted through the bacon and shrimp to hold it together.

Grill or broil

Option A — Grill: Preheat grill to medium-high (about 400°F / 200°C). Lightly oil the grates. Place shrimp bacon-side down first and cook 2–3 minutes per side, turning carefully so bacon crisps and shrimp are opaque and cooked through (internal temp ~120–135°F depending on size). Option B — Broil: Preheat broiler on high and position rack 6 inches from heat. Place assembled shrimp on a foil-lined baking sheet. Broil 4–6 minutes, turning once halfway, until bacon is crisp and shrimp are opaque. Watch closely to avoid burning.

Finish with hot honey

As soon as shrimp come off the heat, brush each piece with roughly 1/4 teaspoon of hot honey (reserve extra to drizzle at the table). The residual heat will slightly melt the honey and marry flavors.

Arrange the Devils on Horseback on a serving platter. Sprinkle chopped cilantro over the top, add lemon wedges alongside, and pass extra hot honey. Recommend serving immediately while bacon is crisp. Each piece can be eaten whole or with a squeeze of lemon.