Grilled Bacon Wrapped Shrimp (Missouri Smokehouse) | Arteflame

Introduction

Imagine the enticing aroma of hickory smoke mingling with sizzling pork as you stand by the grill. There is nothing quite like the snap of fresh seafood wrapped in salty, crispy bacon. This Missouri Smokehouse Bacon Wrapped Shrimp recipe is the ultimate appetizer, combining the briny sweetness of the ocean with the savory, rustic soul of the Midwest. The moment that tangy BBQ glaze hits the hot steel, it caramelizes into a sticky, finger-licking coating that creates a perfect mood for a summer cookout or a cozy autumn evening.

Why I Love This Recipe

I adore this dish because it transforms simple ingredients into a gourmet experience with minimal effort. The magic happens on the Arteflame grill; the solid steel cooktop renders the bacon fat evenly without the dangerous flare-ups you often get on traditional grates. It creates a perfect balance of textures—crunchy on the outside, tender on the inside—making it a guaranteed crowd-pleaser that vanishes seconds after hitting the platter.

Secrets to the Perfect Bite

• Choose the right cut: Always use standard or thin-cut bacon. Thick-cut slices take too long to crisp, leaving you with rubbery, overcooked shrimp.
• Soak your sticks: Soaking your wooden toothpicks in water for at least 30 minutes is non-negotiable to prevent them from burning.
• Timing the glaze: Apply the BBQ sauce only in the final minute of cooking to get that caramelized finish without burning the sugars.

Make It Your Own

If you need a pork-free option, you can easily swap the wrapper for turkey bacon, though you may need a little extra oil on the griddle. For those avoiding sugar, a dry spicy Cajun rub works beautifully in place of the molasses-based BBQ sauce.

Ingredients

• 12-15 Jumbo Shrimp (16-20 count), peeled and deveined with tails left on or off depending on preference
• 12-15 slices of Bacon (standard cut, not thick cut)
• 2 tablespoons Missouri-style BBQ Rub (paprika, brown sugar, garlic powder, onion powder, black pepper)
• 1/2 cup Missouri-style BBQ Sauce (tomato and molasses based) for glazing
• Fresh chopped parsley or chives for garnish
• Wooden toothpicks (soaked in water for 30 minutes)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by lighting your Arteflame grill. Build a medium-sized fire in the center using charcoal or wood. Allow the grill to heat up for about 15 to 20 minutes.
2. You are looking for a surface temperature suitable for roasting, where the bacon can render slowly without burning instantly. Aim for the medium-heat zones on the outer perimeter of the cooktop initially.
3. Wipe down the cooktop with a thin layer of vegetable oil to ensure a non-stick surface.

Step 2: Prep and Season the Shrimp

1. While the grill heats, rinse the shrimp under cold water and pat them thoroughly dry with paper towels. Dry shrimp ensures a better sear.
2. Place the shrimp in a large bowl and toss them gently with half of the Missouri-style BBQ rub. Ensure every piece is lightly coated with the spices.

Step 3: Wrap and Secure

1. Take a slice of bacon and wrap it tightly around the center of a shrimp. If your bacon slices are very long, you may need to cut them in half so the bacon doesn't overlap too many times (which prevents crispy cooking).
2. Secure the end of the bacon strip by piercing it through the shrimp with a pre-soaked toothpick.
3. Repeat this process for all remaining shrimp. Sprinkle the remaining BBQ rub over the outside of the bacon-wrapped bundles.

Step 4: Grill to Perfection

1. Place the shrimp on the flat steel cooktop of the Arteflame. Start them slightly away from the direct center fire to avoid flare-ups.
2. Cook for approximately 3 to 4 minutes per side. You want the bacon to turn golden brown and crispy. The heat of the plancha will cook the bacon fat, basting the shrimp naturally.
3. Flip carefully using tongs. Once the bacon is crispy on all sides and the shrimp is opaque and pink, they are ready.

Step 5: Glaze and Serve

1. During the last minute of cooking, brush the Missouri-style BBQ sauce over the shrimp. Let the sauce caramelize on the hot steel for just 30 to 60 seconds.
2. Remove the shrimp from the grill immediately to prevent the sugar in the sauce from burning.
3. Garnish with fresh parsley or chives and serve piping hot.

Tips

The most critical factor in the success of this recipe is your choice of bacon. While thick-cut artisan bacon is delicious for breakfast, it is the enemy of wrapped appetizers. Thick bacon takes too long to render and crisp; by the time it is cooked, your shrimp will be rubbery and dry. Always opt for standard or thin-cut bacon for this recipe to ensure the cooking times of the protein and the wrapper align perfectly. The hot flat top of the Arteflame is excellent for rendering fat, but thin slices guarantee that satisfying crunch.

Additionally, do not skip soaking your toothpicks. Even though the Arteflame cooktop separates the food from the open flame more effectively than grate grilling, dry wood can still char or catch fire near the center opening. Soaking them for at least 30 minutes prevents them from burning and breaking off inside the shrimp. Finally, if you are making a large batch, manage your heat zones by moving finished shrimp to the very cool outer edge of the grill to keep warm without further cooking.

Variations

While the Missouri Smokehouse flavor profile is a classic, bacon-wrapped shrimp is a versatile canvas that welcomes culinary experimentation. You can easily alter the character of this dish by swapping out the rub or adding a stuffing component. If you prefer a bit of heat to contrast the sweet glaze, try inserting a slice of jalapeño between the shrimp and the bacon before wrapping. This adds a kick that cuts through the richness of the pork fat.

• The Cheesy Stuffing: Butterfly the shrimp slightly and press a small sliver of Gouda or Pepper Jack cheese inside before wrapping with bacon.
• The Maple Glaze: Swap the BBQ sauce for pure maple syrup mixed with a dash of cayenne pepper for a sweet-heat breakfast vibe.
• Cajun Style: Replace the Missouri BBQ rub with a spicy Cajun seasoning and skip the glaze for a dry-rubbed, blackened finish.
• Honey Garlic: Baste with a mixture of honey, minced garlic, and soy sauce during the final sear for an Asian-fusion twist.
• Italian Herb: Use prosciutto instead of bacon and season with Italian herbs and lemon zest, skipping the BBQ sauce entirely.

Best pairings

Because these bacon-wrapped shrimp are rich, savory, and slightly sweet, they pair best with sides and beverages that provide a refreshing contrast or cut through the heaviness of the bacon fat. If you are serving these as a main course rather than an appetizer, consider light, acid-forward vegetable dishes. A crisp, vinegar-based coleslaw is an excellent companion, as the acidity cleanses the palate between bites. Grilled corn on the cob, charred right next to the shrimp on the Arteflame, is another natural fit that enhances the barbecue theme.

regarding beverages, you cannot go wrong with a cold, crisp pilsner or a light lager. The carbonation and mild bitterness help balance the sweet molasses of the BBQ sauce. For wine lovers, a dry Riesling or a chilled Rosé offers enough acidity to stand up to the bacon without overpowering the shrimp. If you prefer a cocktail, a bourbon smash with lemon and mint echoes the smoky notes of the grill while providing a refreshing citrus lift.

Conclusion

Mastering the Missouri Smokehouse Bacon Wrapped Shrimp on the Arteflame grill is a surefire way to impress your guests and elevate your outdoor cooking repertoire. The combination of the flat-top sear and the smoky environment creates a texture and flavor profile that is truly unique to this style of grilling. It is a dish that celebrates the harmony of sweet, salty, smoky, and savory notes in every single bite.

We hope this recipe inspires you to light up the grill and experiment with your own twists on this classic favorite. Remember, the best barbecue is not just about the food, but the experience of gathering around the fire with friends and family. So grab your tongs, pour a drink, and enjoy the process of creating these delicious, golden-brown morsels of joy.