The City Magazine Since 1975

Lowcountry Bacon-Wrapped Stuffed Shrimp with Peach Dipping Sauce

{Appetizer Runner Up} Ryan Lemire
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  • 1 lb. jumbo local shrimp, peeled to the tail and deveined
  • 16 slices center-cut bacon (varies according to number of shrimp)

For the Cornbread and Andouille Stuffing:

  • 1 Tbs. butter
  • 1/2 Tbs. extra-virgin olive oil
  • 1/2 cup finely diced sweet onion
  • 1/4 cup peeled and finely diced celery (about 1 rib)
  • 1 cup very finely diced andouille sausage (about 1 link), Boone Hall brand recommended
  • 1/2 tsp. crushed red pepper flakes
  • 1 ½ cups finely chopped cornbread, recipe follows
  • 3/4 cup chicken broth
  • Salt & pepper, to taste

For the Cornbread:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 Tbs. baking powder
  • 2 Tbs. sugar
  • 1/2 tsp. salt
  • 2 eggs, lightly beaten
  • 2 Tbs. canola oil
  • 1 ¼ cups milk

For the Peach Dipping Sauce:

  • 1/2 cup peach preserves
  • 1 Tbs. Dijon mustard
  • 1 Tbs. apple cider vinegar
  • 1/4 tsp. crushed red pepper flakes
  • Salt & pepper, to taste


Preheat oven to 375°F. Line baking sheet with parchment paper.

Slice down back of each shrimp, creating a pocket for stuffing.

Partially cook bacon in the microwave for 90 seconds (this allows bacon to crisp faster in oven and prevents shrimp from overcooking). Cut each bacon strip in half.

Stuff each shrimp with about half a tablespoon of stuffing. Wrap shrimp in bacon to secure stuffing. Arrange shrimp on baking sheet and bake for 15 to 20 minutes, or until bacon is crisp and shrimp are cooked through.

For the Cornbread and Andouille Stuffing:
Heat a large skillet over medium-high heat. Add butter and olive oil. When butter melts and mixture just starts to bubble, add onions and celery. Reduce heat to medium and, stirring occasionally, sweat down until onions are translucent, about five minutes; do not brown. Add sausage and cook to render the fat, about two minutes. Stir in crushed red pepper flakes and cornbread and cook one minute. Stir in chicken broth and cook one minute. Season with salt and pepper. Remove from heat and set aside.

For the Cornbread:
Preheat oven to 425°F. Spray an 8" x 8" baking pan with nonstick baking spray.

Mix dry ingredients together. In a separate bowl, mix together eggs, oil, and milk. Add wet ingredients to dry and mix well. Pour into prepared pan. Bake for 20 minutes, or until toothpick inserted in center comes out clean. Cool.

For the Peach Dipping Sauce:
Combine first four ingredients in blender and blend until smooth. Season with salt and pepper. Refrigerate until ready to serve.