I decided to dub them "Shigen".

BigButzBBQ · 05-16-2010, 10:40 PM

Wandering aimlessly through the grocery store, trying to think of something new to make, I came upon a sign saying that shrimp were on sale. That got me to thinking, I haven't done much with shrimp in a long time and certainly hadn't done them on the UDS before. Of course, I naturally jumped to thinking about wrapping them in bacon but, I wanted to try to do something a little bit more original than that. Wanting to have something that would possibly add to the flavors but not overpower the shrimp, I came up with the idea of using chicken. But what to call them? Shrimp + pig product + chicken = Shigen! And then further thought on it made me like the name even more so, here is the line up. 16-20 raw pealed shrimp, 2 chicken breasts large cubed, 1lb of No-name Maple thick cut bacon, 1/4 cup of rub, and some Hot BBQ Sauce for dipping.

Started off by mixing the rub into the chicken.

Then sliced alone the vain in the shrimp almost all the way through.

Then the chicken was stuffed into the vain of the shrimp.

Then the whole thing got wrapped in a half strip of bacon and toothpicked in place.

From there it was onto the UDS at 240 for about 35min.

Here they are all nice and pinked up and read to come off.

Ready for their close up.

Just put some of the Hot BBQ Sauce for dipping on the side and they are good to go!

The thing I love best about this recipe is that you can prepare the them with any sort of flavor profile you like. The chicken absorbs up whatever flavors you like while the shrimp gets the nice bacon and smoke taste on the outside with that great sweet shrimp taste the further in you go. You could also glaze them with any sauce or jelly you would like. It's a great light treat. I like leaving the tail on them, so you can pull the toothpick out but still have a handle for dipping.
When I thought about it more, the name seemed really appropriate. A small guy (shrimp) trying to mooch off a seasoned vet (bacon) because they're too much of a coward (chicken) at heart to come up with their own ideas. So Shigen sound totally appropriate. Thanks for looking!

landarc · 05-16-2010, 10:46 PM

Very nice, another winner from where I sit.

Shiz-Nit · 05-16-2010, 10:48 PM

Sweet!!!

BigButzBBQ · 05-17-2010, 12:11 AM

Quote:

Originally Posted by landarc

Very nice, another winner from where I sit.

Tasted like a winner to me.

Even my kids love these.

Skidder · 05-17-2010, 04:12 AM

Very nice I can see these being as big as A.B.T.s can't wait to try them I have everything to make them. Thanks so much.

gnwes · 05-17-2010, 05:51 AM

I have to say, thanks, to all the great ideas you and the others have been giving me

Hofy · 05-17-2010, 12:11 PM

Wow! Another homer, right out of the park! You keep coming up with good stuff like that you will have to put out a cookbook.

Phubar · 05-17-2010, 12:23 PM

That looks pure genius!
I'll bet that's a taste explosion in your mouth!
Thanks for the idea!

SmokeJumper · 05-17-2010, 12:26 PM

Nice lookin Shigen.

deguerre · 05-17-2010, 12:26 PM

Quote:

Originally Posted by Phubar

That looks pure genius!
I'll bet that's a taste explosion in your mouth!
Thanks for the idea!

Agreed.

blues_n_cues · 05-17-2010, 12:31 PM

oh yeah that rocks.

BigButzBBQ · 05-17-2010, 03:20 PM

Thanks very much all!
Looking at making some more of these in a couple of weeks and thinking about experimenting with an Asian Style and a Cajun style and seeing how they turn out.

BigButzBBQ · 05-17-2010, 03:21 PM

Quote:

Originally Posted by Hofy

Wow! Another homer, right out of the park! You keep coming up with good stuff like that you will have to put out a cookbook.

Would help if more of my recipes were actually written down.

Skidder · 05-17-2010, 03:25 PM

Big Butz I have four pounds of large shrimp ready to rock tomorrow with your recipe. The wife and I rented a cottage on the lake here and we're having visitors and family so thanks so much.

Phubar · 05-17-2010, 03:35 PM

Quote:

Originally Posted by BigButzBBQ

Would help if more of my recipes were actually written down.

...all I need is some shrimp,chicken and bacon!

...the rest Phollows...

05-16-2010, 10:40 PM	#1
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	I decided to dub them "Shigen". Wandering aimlessly through the grocery store, trying to think of something new to make, I came upon a sign saying that shrimp were on sale. That got me to thinking, I haven't done much with shrimp in a long time and certainly hadn't done them on the UDS before. Of course, I naturally jumped to thinking about wrapping them in bacon but, I wanted to try to do something a little bit more original than that. Wanting to have something that would possibly add to the flavors but not overpower the shrimp, I came up with the idea of using chicken. But what to call them? Shrimp + pig product + chicken = Shigen! And then further thought on it made me like the name even more so, here is the line up. 16-20 raw pealed shrimp, 2 chicken breasts large cubed, 1lb of No-name Maple thick cut bacon, 1/4 cup of rub, and some Hot BBQ Sauce for dipping. Started off by mixing the rub into the chicken. Then sliced alone the vain in the shrimp almost all the way through. Then the chicken was stuffed into the vain of the shrimp. Then the whole thing got wrapped in a half strip of bacon and toothpicked in place. From there it was onto the UDS at 240 for about 35min. Here they are all nice and pinked up and read to come off. Ready for their close up. Just put some of the Hot BBQ Sauce for dipping on the side and they are good to go! The thing I love best about this recipe is that you can prepare the them with any sort of flavor profile you like. The chicken absorbs up whatever flavors you like while the shrimp gets the nice bacon and smoke taste on the outside with that great sweet shrimp taste the further in you go. You could also glaze them with any sauce or jelly you would like. It's a great light treat. I like leaving the tail on them, so you can pull the toothpick out but still have a handle for dipping. When I thought about it more, the name seemed really appropriate. A small guy (shrimp) trying to mooch off a seasoned vet (bacon) because they're too much of a coward (chicken) at heart to come up with their own ideas. So Shigen sound totally appropriate. Thanks for looking! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

05-16-2010, 10:46 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Very nice, another winner from where I sit. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-16-2010, 10:48 PM	#3
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Sweet!!! __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

05-17-2010, 12:11 PM	#7
Hofy On the road to being a farker Join Date: 06-26-09 Location: Outskirts of the Internet	Wow! Another homer, right out of the park! You keep coming up with good stuff like that you will have to put out a cookbook. __________________ If I wanted to cook on gas, I would stay inside and use the stove.

05-17-2010, 12:23 PM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	That looks pure genius! I'll bet that's a taste explosion in your mouth! Thanks for the idea! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

05-17-2010, 04:12 AM	#5
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Very nice I can see these being as big as A.B.T.s can't wait to try them I have everything to make them. Thanks so much.

05-17-2010, 05:51 AM	#6
gnwes On the road to being a farker Join Date: 05-07-10 Location: Canton, Georgia	I have to say, thanks, to all the great ideas you and the others have been giving me

05-17-2010, 12:26 PM	#9
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Nice lookin Shigen.

05-17-2010, 12:31 PM	#11
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	oh yeah that rocks. __________________ Blues_n_Cues BBQ Concessions & Catering

05-17-2010, 03:20 PM	#12
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Thanks very much all! Looking at making some more of these in a couple of weeks and thinking about experimenting with an Asian Style and a Cajun style and seeing how they turn out. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

05-17-2010, 03:25 PM	#14
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Big Butz I have four pounds of large shrimp ready to rock tomorrow with your recipe. The wife and I rented a cottage on the lake here and we're having visitors and family so thanks so much.

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