Reviewed: Nov. 20, 2011

I made these exactly as the recipe directed, except I had smaller shrimp on hand, so I wrapped two in each piece of bacon. Mine weren't as pretty as those in the picture: They were very dark, so if I were serving them at a party, I'd want to figure out something to make them look a little more appealing. I mixed the spices in a ziplok bag and coated them in the bag and doing it that way may have increased the amount of coating on them, making them darker. These are REALLY spicy!!! The flavor's really good, but the level of heat made it a little hard to eat them. I will cut back on the cayenne pepper next time. I drained the bacon fat out of the skillet before I fried the shrimp in it and I think I'd leave at least some of it in the pan next time to help brown them more evenly & keep them from being too dry. In summary, I really liked the overall flavor of these & think they will be perfect with just a little less "heat."

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Reviewer:

Kristen

Cooking Level: Intermediate

Reviewed: Oct. 20, 2011

We used much much less cayenne and white pepper. And medium shrimp since that's what I had in the freezer. It was soooo good!!!! We will definitely be making this again. Sooo very tasty.

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Reviewer:

Crikkitt

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Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Midland, Texas, USA

Reviewed: Nov. 20, 2010

Hubs made these tonight - I'm merely the critic! These were knock-out delicious, but I have to think his putting his own spin on them had a lot to do with that. First, he used beautiful, large, meaty shrimp - 13-15 count. These big guys required more than just a third of a slice of bacon, so Hubs didn't cut the bacon until after he partially cooked it in the microwave and saw how long he needed the pieces to be. As for the spices, he cut waaaaaaay back on the pepper and that was definitely to our liking. Finally, he didn't want the muss and fuss of frying them, so he opted to broil them instead. When we make these again, however, we'll make it easy on ourselves and just use a good Cajun seasoning rather than mix all the herbs and spices individually. This would be a fine and proud addition to your holiday appetizer table.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 4, 2008

This was an awesome recipe. Loved the spices, just right. I dipped them in Habanero sauce, yummy!!!

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Reviewer:

richard99

Cooking Level: Expert

Home Town: Hebron, Kentucky, USA

Living In: San Diego, California, USA

Reviewed: Nov. 18, 2007

These are always a huge hit at my annual holiday party. Everyone asks if I am making them every year. Yes if you follow the recipe they are extremly spicy...I cut it the spices in third and have had great success. They are A LOT of work...but well worth the trouble.

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Reviewer:

Tommy D

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Pittsboro, North Carolina, USA

Reviewed: Aug. 1, 2005

Made this for company, and it was a hit. It was spicy, but we like it that way. Bacon pieces were too small to wrap around large shrimp, I would leave them bigger next time. Everyone wanted the recipe.

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Reviewer:

Kathy

Reviewed: Feb. 22, 2004

The spiciness was good. Very flavorful dish. Only thing I would do is cook the bacon more before wrapping the shrimp. I would cook it in the micro and after wrapping the shrimp finish cooking in the broiler instead of in a fry pan.

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Reviewer:

DECAR48

Reviewed: Apr. 11, 2003

a little too spicy, but we toned it down a bit and it was wonderful. Also good done on the BBQ :)

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Reviewer:

SOIRENOIR

Reviewed: Aug. 9, 2002

I made it using the amounts in the recipe, and it was WAY too spicy. They were still pretty good though, and I will definitely try them again using much less pepper.

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Reviewer:

Christy

Cooking Level: Expert

Reviewed: Apr. 27, 2001

WOOOOO HOOOOO, these where so over powering with spices you lost the flavor of the shirmp. There alot of work. I think I'll try again some other time and not coat them as much. I used a quarter of the white pepper and cayenne that the recipe called for and still they were very spicy

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