This is a reduced fat version of the recipe compared to other variants. It isn’t snowing yet, so why not enjoy the fleeting days of summer. September has just begun… here’s another simple recipe with less ingredients and it’s a joy to make! You can throw in some zucchini, corn, potato, or eggplant on the sides of the grill, just see what’s inside your refrigerator.
1 lb. shrimp, heads removed
24 long peppers (red, yellow, and orange)
1 package of bacon
Olive oil or canola or corn oil
On the left is how the shrimp will look after prepping and on the right are the Pompano fish; I usually multitask not only my oven, but also my grill.
Let’s start preparing and grilling.
1. Peel shrimp, devein, and soak in cold water with a sprinkle of salt, then rinse and drain on a colander.
2. Make a slit on one side of each pepper lengthwise, remove seeds, then insert each piece of shrimp into the slits.
3. Wrap each pepper with bacon and secure with a toothpick.
4. Mix 1 cup of olive oil and 1 cup of ketchup, then whisk together until well combined.
5. Charcoal grill the bacon-wrapped peppers until they turn a brownish color OR… bake them at 350 degrees F for 20-25 minutes. Be careful not burn them either way.
6. With the barbecue brush, moisten or baste the peppers with the olive and ketchup mixture during the grilling or baking . Flip once .Be careful not to burn them.
Enjoy cooking while I have to get back to my 12 hour tour tonight, wishing it will be a better night than the previous nights!