Mexican Bacon Wrapped | Easy Baked Stuffed Shrimp

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all right hey be quiet you know huh what’s your problem he smells shrimp yeah it is excellent me getting it done here we’re going to do uh there’s daddy jack’s going to blues lakisha on the camera uh back in dallas say we my favorite place to go was uncle julio’s up on uh greenville avenue way up the original uncle julio’s and uh they’ve opened up after that they had a place on lemon avenue then i i think they went to washington dc i don’t have to check them out but i used to get the bacon wrap shrimp broiled and so so what i did is i peeled i just peeled so somebody’s jumbo shrimp uh that uh champ uh picked up for me restaurant depot so you just peel right here i kind of went ahead and peeled them all but anyway we split them down the middle open them up and uh pull it pull the vein out and then okay peel the vein don’t cut all the way through butterfly them open pull that vein up [Music] i kind of ate a late lunch lakisha how many of these you’re going to want to eat oh man um maybe three yeah okay all right it won’t go to waste by the time they’re done i probably might work up another working appetizer a small parent knife let’s go pull the seeds out he’s gonna have a little heat in him hope you can handle it i can handle it okay we’ll see like they say down south you got the talking done [Music] see how we’re doing that then we’re gonna run some monterey jack and then this is going to do put a jalapeno in each okay let them set up okay put put the cheese in there that’s kind of what we want want to wrap them in a bundle i’m gonna finish uh finish these off and we’ll be right back all right so here we go we’re gonna wrap bacon wrap these three each that one might take two we’re just gonna pound them out a little bit so we want okay so i kind of want to turn on an angle so more more of the uh shrimp now i have a little butter in the bottom of the skillet [Music] little piece of my ray jack here you go buddy what are these huh how do you look at laquisha let’s see oh that’d be tasty what could go wrong shrimp wrapped in bacon wow right i’ve never had anything like this before though no i hadn’t either played it on cajo’s what is it called uh mexican shrimp this stuff broad okay mm-hmm we’re just finish these two off and we’ll be right back all righty so uh here we go here they are right here come on and look see nice bacon wrapped got a few extra jalapenos and in the oven they go i might hit them with just a little bit of a little bit of blackened seasoning why not the day jack’s black and seasoning on on daddyjaxnew london.com get blackened seasoning cds t-shirts hats the whole ball of wax here we go put them in we’ll bake them and then i’m going to finish them under the brother this day jack’s cool with the blues we’ll be back in about four minutes and four seconds i wanted to snap you my buddy all right we’ll be right back tranquilo hey so we’re doing that shrimp shrimp today we got the bacon wrap shrimp in the oven and uh so i got all the shells here we’re gonna make a little sauce at the end for that bacon wrap shrimp so always you know utilize your shells so let’s cover them a little water okay bring them up to the simmer and we’ll simmer that down we’ll make a little sauce at the end and then uh you know years when i was 14 and a half or 15 i got a job working in a steak house called a stakeout in uh in talkerville in vernon back my hometown and uh i used to wash dishes and you know the owner would let us come in half hour early we could have a skirt steak we could have a chopped sirloin spaghetti lasagna it was great 14 15 year old you know we’re starving to death you know we can’t eat enough and my mother youngest of five kids you know my father at that point you know getting older and he liked bacon and eggs for dinner and i actually get so mad and that’s kind of why i got a job working in a restaurant you know go in there and order and go through the salad bar a beautiful salad bar uh the uh soup of the day onion soup and it was a it was a paradise for a hungry young kid and uh but so i used to wash dishes but you know our job wasn’t really to clean up after the cooks so um at the end of the night you know i do some of their chores for them i pull their mats out take them outside wash them i’d get up under the vent hoods and take the filters down for them wipe down and you know we built up a rapport and they they give me anything i wanted you know a slice of prime rib at the end of the night if there was a during the night if there was a overcooked steak filet mignon or new york strip they’d give it to me but one of my favorites was these baked stuffed shrimp so years later cameron cameron daly was the executive chef english i thought it was english he’s actually scottish big it was a big restaurant 300 seats had a banquet facility next week we did all the banquets in town up to 600 people divided into three rooms and uh but cameron was just a really good guy the mark kravitz that owned it had seven restaurants throughout new england and uh so but my favorite was this baked stuffed shrimp and they’d give it to me if i wanted it you know it was just really good so here i butterflied them a little butter in the bottom so i’m going to hit just a little bit of salt and pepper we don’t want to over season a little bit of a little bit of pepper you know really simpler the better and i i called cameron cameron down when i had chaplin’s restaurant down here i had some camera how did you do that big stuff shrimp was so good and you just said a little bit of bread crumb butter and that’s it you know just crazy just uh i know no it’s not much of a recipe but i tell you what it eats it eats so good that’s it put you know maybe a little bit more crumb okay and then i just melted a little butter [Music] so there’s this is uh drawn butter they say you know it’s not clarified butter you know we’re using that still got all the flavor left in it so a little bit more crumb because that butter gonna and and believe me that that crumbs that spill onto the bottom of the pan that’s where the flavor is right there [Music] they don’t waste anything [Music] all right buddy all right hey we’re not supposed to do that but waste not want not we might have to edit that huh yeah yeah yeah all right here we go in the oven thank you guys go with the blues we’re right back so i’ve got the shelves simmering down a little bit i’m gonna put a little bit of that stock in and uh we’re just gonna reduce that down a little bit and uh we squeeze a half a lemon we might even lay a little bit down in there just to get all the flavor out of it garlic powder okay a little bit of black pepper little bit salt okay i’m going to pull our shrimp up get all the drippings off the bottom too i tell you i sound like keisha with this one here get a little color on that bacon okay a couple of shrimp all right really one more on there huh why not these go down nice and easy okay what we’re gonna do is uh while we’re doing our sauce i’m gonna put that i shut the oven off just to keep everything nice and hot warm to keep the warm the plate a little bit have our savoy is ready now on the sauce lakeisha it’s kind of like a bear blanc right okay no do we want cream on it or not in a bear blanc i thought there wasn’t it doesn’t have to be okay so i would say no okay but it does call for butter um what would the cream be for just for adding just you know richness but it’s gonna be fine but that’s where i got my start at the stakeout it was what a fantastic experience you know and a great chef cameron you know we’re all high school kids geez you know we take a break and go out in my buddy’s volkswagen and listen to led zeppelin and smoke smoke marijuana smoke a joint come back to work and cameron to be standing there he was tall big tall you go back to work boys you know just one of those cool those cool people you have in life so here we go see how that butter’s thickened it up lakeisha yeah i’m going to simmer that down just a little bit and we want to keep our color put a little bit on our a little bit on our food we’re resting our sauce i meant to do this the other day because i got this off of emerald well bam you know around the edge went to school with admiral he graduated the same year as me at johnson wales and kept semi in touch i can’t say we’re like best buddies but we you know have kept in touch a little bit through the years and so okay come on in here and titus come in here show them your new sweater looking sharp look at it yeah this is mom for a cardigan look at that huh really nice styling what do you call the shoes they’re just slides who makes them uh kanye what’s the name that’s easy yeezy yeah okay so what do you got in your ears look all right jeez man this is this is the new generation styling profiling all right but uh shut everything down we’re gonna move over to the table we’ll be right back whoo a little bit of work out that oven gets hot with that broiler but here’s what we’re gonna do with these oh this looks so good right axel i’ve fed axel the uh the ends he loves he loves the peelings of the shrimp you know i could never remember that flavor profile i didn’t know how how we did it at the at the stakeout i haven’t made them like that since that’s exactly i remember they used to make them up on a aluminum uh or foil you know pie tins pie tins it was so good let’s see one more [Music] so simple and so good so we’ll try the mexican shrimp i used to get an uncle julio’s it’s gonna have a little bit of a heat to it [Music] oh yeah a little bit of sauce really you literally need the sauce for the baked stuff [Music] [Music] um a simple minimal minimal amount of ingredients and uh that’s what i have to do right here a little bit of lemon sets everything off as daddy jack’s cool with the blues here we’re into the new year lakeisha happy birthday was sunday and uh we had a two-day celebration it was quite and uh laquisha’s niece made the best cupcakes i ever had in my life it was uh use the uh marasca cherries what do you call those cherries yeah marasca cherries and and her niece uh christine has really become a really great baker and and uh that’s what lakeisha would want it was a chocolate and a vanilla cake cakes two separate and the inside was the cherries and then some delicious uh kind of a whipped cream frosting i don’t know how it held up and uh stayed together you know sometimes with a whipped cream frosting it’ll separate put one of those nice cherries on top and the beauty is a lot of these people don’t focus on the cake side of the cupcake and but this was real cake like a mini cake and it was just so delicious and just had a nice time and uh but this is part we were gonna do the video for uh uh lakeisha’s birthday dinner but we ate so much you know in the afternoon a little bit and we just weren’t hungry but this is uh this is the dinner we’re gonna prepare happy happy belated birthday lakeisha thank you honey love you and love you what a wonderful job you’re doing with the videography and come on taking care of axel see if there’s food around he will listen okay peace ready to dig in