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Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp

Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ restaurant, and the legendary barbecue competition cook of Slaughterhouse Five, demonstrates how to barbecue Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.

Jeff Stehney, Oklahoma Joe's BBQ, Kansas City.
Jeff Stehney, Oklahoma Joe’s BBQ, Kansas City.

This is a video excerpt from the award-winning DVD BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin’ released in 2005. Below are two recipes from the 17-page booklet that is included with the DVD.

Bacon Wrapped Shrimp Stuffed with Horseradish

Ingredients:

  • 16 shrimp (12-16 count, peeled and deveined)
  • Cowtown All-Purpose Seasoning
  • 2 T butter
  • 2 T green onions, chopped
  • 3 T horseradish sauce
  • 2 T breadcrumbs
  • 1 T Parmesan cheese
  • 1 lb low salt bacon strips
Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp on the Plate

Instructions:

  1. Melt butter and sauté green onions for 1-2 minutes.
  2. Add horseradish, breadcrumbs and parmesan cheese, mix thoroughly and remove from heat.
  3. Stuff a small amount of the horseradish mixture into the cavity where the shrimp was deveined.
  4. Season both sides of shrimp with Cowtown All-Purpose Seasoning.
  5. Wrap each shrimp with one strip of bacon and secure with a toothpick.
  6. Place on a grill or smoker over low heat (200 degrees) with wood chunks added for smoke flavor. Smoke for 20-30 minutes over low heat and high smoke.
  7. Move shrimp to high temperature area of the grill or smoker and cook an additional 5-10 minutes until bacon is crisp, turning once.

Joe’s Squash Rockefeller

Ingredients:

  • 4 large yellow squash
  • 10 oz chopped frozen spinach
  • 1/4 cup celery, diced
  • 1/4 cup green onions, chopped
  • 1 tsp fresh garlic, finely chopped
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco
  • 1/4 cup sour cream
  • 1/2 stick salted butter
  • 1 tsp Joe’s Original BBQ Seasoning
  • 1/4 cup dry breadcrumbs
  • 3 T grated Parmesan cheese
  • 1/2 cup Colby jack cheese, grated
  • olive oil

Instructions:

  1. salt and freshly ground black pepper
  2. Sauté celery and garlic in olive oil over medium heat for 5-8 minutes.
  3. Add spinach and green onions and continue cooking for 5 minutes.
  4. Transfer the sautéed celery, garlic, spinach, and green onion mixture to a food processor.
  5. Add the Worcestershire, Tabasco, sour cream, butter, Joe’s BBQ Seasoning and
    breadcrumbs. Mix in the processor until blended thoroughly.
  6. Roast squash on a grill or smoker for 30 minutes at 275-300 degrees.
  7. Remove from heat, and allow the squash to cool. Slice the squash in half long ways
    and use a spoon to hollow out the seed area of the squash. Top each half of
    squash with the spinach mixture.
  8. Sprinkle liberally with Parmesan cheese.
  9. Place squash on a grill or smoker at 350 degrees and cook for 20 minutes.
  10. Top liberally with Colby jack cheese and cook for an additional 10 minutes.

Serves 8