**Fresh Catch from Mrs. Paul's Fish Stick Box**

I said "well, freshest Seafood I've ever had in my life come from Mrs. Paul's fish stick box right there did yep I went folks and they fixed shrimp sort of like this." The chef at Mrs. Paul's must have been onto something because those shrimp were cooked to perfection. I was impressed by the care and attention that went into preparing each dish.

**The Festival Experience**

We took part in a seafood festival, where we got to try all sorts of fresh catches from the Gulf Coast. We had mullet, which was a new experience for me - I fell in love with it! The chef explained that they'd catch the oysters just before serving them, and we ended up having a great trade-off with the locals who were attending the festival. They discovered my fondness for oysters, and I found out that they loved sourdough biscuits. It was a win-win situation.

**Cooking on the Grill**

The chef showed us how to cook shrimp on the grill without burning them. He explained that it's essential to not overcook the shrimp, as this can make them tough and rubbery. To achieve the perfect color, we need to cook them until they're opaque in the middle. The chef demonstrated how to rotate the shrimp while cooking to prevent burning of the bacon. He advised us to brown one side of the shrimp before flipping them to cook on the other side.

**The Secret to Flawless Grilling**

When it comes to grilling, there are a few secrets that can make all the difference. The chef explained that we need to cook the shrimp over indirect heat until they're opaque in the middle, and then finish cooking them on the hot side. This ensures that they're cooked evenly and don't burn before they're done. He also emphasized the importance of not overcrowding the grill, as this can cause the bacon to burn.

**The Importance of Timing**

Timing is everything when it comes to grilling. The chef explained that we need to cook the shrimp for 3-5 minutes on each side, depending on their thickness and desired level of doneness. If we overcook them, they'll be tough and rubbery. On the other hand, undercooking can result in raw shrimp or a lack of flavor. By cooking them until they're opaque in the middle, we ensure that they're cooked to perfection every time.

**Tips from the Chef**

The chef offered some valuable tips for grilling shrimp like pros. He suggested using more indirect heat and shutting the lid to trap smoke flavors inside. If you want to add a BBQ sauce or other topping, do it at the last minute to avoid burning it on the shrimp. He also recommended pre-cooking bacon just a little bit in a microwave or on the grill before cooking the shrimp.

**A Fun Experience with Puppies**

While we were enjoying our meal, we had some furry friends joining us - puppies! They were adorable and curious, and they seemed to enjoy the attention from everyone around. The chef was happy to give them treats, and we all got a kick out of watching them play together.

**Special Announcement: Hatch Green Chili Festival**

We're excited to announce that we'll be attending the Hatch Green Chili Festival in New Mexico soon! It's going to be a fun event with plenty of delicious food, music, and activities. We'll be bringing our aprons with us, which are now back in stock. Don't miss out on this opportunity to learn from us and have some fun.

**A Message to Our Service Members**

Finally, we'd like to take a moment to thank all our service members and veterans who have kept the American flag flying high. We commend you for your bravery and sacrifices. It's an honor to serve you, and we're grateful for everything you do.

"WEBVTTKind: captionsLanguage: engrilled shrimp but not just grilled shrimp grilled stuffed bacon wrapped shrimp oh my gosh this is like a full meal deal and folks I've been there so many times when you go to somebody's place and they'd be having a barbecue in the backyard and they'd be grilling some shrimp but they got these little bitty shrimp like they might have caught them like I don't know before they was grown and hey we're going to use some big old colossal jumbo shrimp and we're going to put us some peppers in there some cream cheese with a little Chipotle in it all mixed up it's going to give you a bite both ways I can't wait to get started so let's get after it well you can see the players are all in the field here they are but I think right off the bat I'm going to show you one of these these is not baby shrimp no it's a hunk and shrimp that is Tiger shrimp that is a meal this is not like a hors d'oeuvre this is like oh I'm gonna get full so we got them right over there they have already been shelled and deveined four ounces of cream cheese yes sir I like it and to that we're going to add some Peach preserves yes now you can use raspberry you can use apricot you can use whatever you would like just go to mashing that it helps if your cream cheese is at room temperature or you can even use that whipped cream cheese if you want to cheat but we just need to get this conglomerated all together yes that is a cooking term a lot of you you'll hear on cooking shows a lot never heard conglomerate on a cookie yes yes what I was going to say you will hear on cooking shows not the real words that people want to say like conglomerate let's conglomerate this together yes what is this chipotle pepper Adobo sauce now you use however much you would like I like about that much we're going to mix that back up something that I think would really be good and if y'all want to try it out and let me know would be a pineapple habanero yes cream cheese mixture to that we're going to give just a little bit of rib rub to it to give it a little bit of that chili powder that's in there that right there I could just eat that for breakfast on the tortilla I think so we're going to set that aside you can go to the Garden or go to the store and you can pick whatever kind of pepper you want I am going to use a mixture of what Serrano and jalapeno now when I'm going to stuff these I'm just putting a strip in there like this and you it okay y'all I can hear you all out there you need to take the seeds out of them I'm afraid they're going to be hot well I'll tell you what I'm going to do I'm going to take the seeds out of some of them and some of them I'm not so I'm going to leave that up to y'all as to how many times y'all want to do that hi big glad you could join us been on a hunt so let me get the rest of them cut up and we'll be in good shape well that paper towel make sure that you get that moisture off of them shrimp you do and if they're frozen give them time to thaw out like I say they have been shelled and deveined now there's not a lot of room in here where we're going to stuff it Shin well right where that vein was I want you just to cut down through there don't cut all the way to where we can get our goodness in there so go ahead take you a little bit of this right here and just smear him in there and then I'm going to take you one of these lay right in here on it and then I want you to take some peppered bacon yes so wrap him here come around get you a toothpick and run through there number one is ready to go so bear with me folks because it is a process that has to be done and we gonna get the job done are you wrapping I am rapping like a rap song WR or r I'll be wrapping my shrimp with bite gun it's what I be making got some jalapeno cream cheese jalapeno goodness in it what we're making no that's why I'm a cook and not a wrapper I'm gonna go ahead and trim this bacon show you a little trick that I like to do used to do it when I was working with leather if you're wrapping something it's sort of lets it tie in there better just angle your Corners off there on the front pull them around and as the bacon warms up in the Oklahoma Sunshine things get a little slimy here they do so are you using a hole a whole piece of bacon minus the little piece I cut off why would you want to scrimp on the bacon got old Bertha with the grill on and the Mesquite is inner ready to go give it a little grease in here and most of the fire is right here we're going to start them shrimp right down there on that end because we want to warm up just a little so let's just give them a good placing oh did you hear that sound Shannon it was called sizzle I can remember when I was on the Gulf Coast for the very first time working a festival in Foley Alabama and they said would you like to come to Wolf Bay and we're going to have a little Seafood cooking do you like fresh seafood I said well freshest Seafood I've ever had in my life come from Mrs Paul's fish stick box right there did yep I went folks and they fixed shrimp sort of like this they had fresh oysters that they'd caught we had mullet oh my gosh I fell in love with them folks down there on the Gulf Coast did that festival for 13 years they found out that I liked oysters and I found out that they like sourdough biscuits so we had a pretty good trade we did try to get all these on there without burning your finger there's a cool spot right here so we'll put him over here because the boat is getting overcrowded just a little we don't want to burn the bacon but we don't want to overcook the shrimp so we're going to give them a little bit of rib rub here just to give them some what you call it goodness and flavor well folks that ended up being the really hot side of the grill well I can see the Flames wind has changed directions it has so we're gonna move down here because bacon has what in it Grease Grease Burns grease makes fire so we're going to start down here I need you to just rotate them things around because we want to Brown that bacon up until it's as crisp as you would like it but I want them shrimp to be opaque in there if you're doing them on a regular Grill you can shut the lid cook them on the indirect side I would say for maybe three to five minutes aside then you can move them back over there and finish them on the hot side you cook them too fast burn the bacon shrimp is raw and you have a cream cheese explosion that runs all of it out in the grill we're going to Brown that side and we'll turn them over around the other then we'll finish up to the color we want all right well it is a done deal it is I'm gonna let them cool there just a minute folks when you're cooking these shrimp I'm sure if you ever hear everybody you always hear them say cook your shrimp to their opaque color when I was little and in school and the box of crayons you never never ever had opaque on it no I mean I like to cook shrimp till they have firm texture right there and you can see that they have got that color that is a little sort of fleshy color now a lot of folks they'd be also topping these with a barbecue sauce or something like that and if you're going to do that do it right there at the last because I don't want you to burn that barbecue sauce on there and the other but um oh my gosh do the shrimp back up in the Crawdad Shuffle but folks that cream cheese that jumps out of there and that um I like that you used uh peppered bacon too I'm gonna give you a few tips on this I can even make it easier if you want to if you're doing this on a grill over there where you can use more indirect Heats you can shut the lid get you some smoke flavor in there you can pre-cook this bacon just a little bit in a microwave or cook it on the grill for just a second then your cook time is not going to be as long because I don't know how many of you are going to try to find these big colossal shrimp but uh that is what's happening um puppies let me see I mean he already had bacon well they're standing here looking at me like they're starving near to death so I don't want to leave my puppies out I don't and the viewers love for me to feed the puppies and Duke says hey I'm first I'm right here in the biggie where's that little one Mage where you at I can't find you there he is everybody had a bite now they did we hope you all enjoyed this because we sure did it was one of my most favorite meals a jalapeno popper and shrimp and bacon all combined into one oh my goodness but hey we done snuck in another new event on some of y'all that might not have noted yet we'll be at the Hatch Green Chili Festival in Hatch New Mexico so it'll be a good deal remember new aprons are back in stock we'll do the model walk a little bit for you and oh my gosh I just feel so good I do but it is with honor great pride and privilege that I tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over camp we commend you all we do the rest of you come on up in here get up in here quick it's hot I'm ready to go in the house find a cooler I'm gonna give you a big one God bless you each and every one and I'll see you down the grill strip tree foreigngrilled shrimp but not just grilled shrimp grilled stuffed bacon wrapped shrimp oh my gosh this is like a full meal deal and folks I've been there so many times when you go to somebody's place and they'd be having a barbecue in the backyard and they'd be grilling some shrimp but they got these little bitty shrimp like they might have caught them like I don't know before they was grown and hey we're going to use some big old colossal jumbo shrimp and we're going to put us some peppers in there some cream cheese with a little Chipotle in it all mixed up it's going to give you a bite both ways I can't wait to get started so let's get after it well you can see the players are all in the field here they are but I think right off the bat I'm going to show you one of these these is not baby shrimp no it's a hunk and shrimp that is Tiger shrimp that is a meal this is not like a hors d'oeuvre this is like oh I'm gonna get full so we got them right over there they have already been shelled and deveined four ounces of cream cheese yes sir I like it and to that we're going to add some Peach preserves yes now you can use raspberry you can use apricot you can use whatever you would like just go to mashing that it helps if your cream cheese is at room temperature or you can even use that whipped cream cheese if you want to cheat but we just need to get this conglomerated all together yes that is a cooking term a lot of you you'll hear on cooking shows a lot never heard conglomerate on a cookie yes yes what I was going to say you will hear on cooking shows not the real words that people want to say like conglomerate let's conglomerate this together yes what is this chipotle pepper Adobo sauce now you use however much you would like I like about that much we're going to mix that back up something that I think would really be good and if y'all want to try it out and let me know would be a pineapple habanero yes cream cheese mixture to that we're going to give just a little bit of rib rub to it to give it a little bit of that chili powder that's in there that right there I could just eat that for breakfast on the tortilla I think so we're going to set that aside you can go to the Garden or go to the store and you can pick whatever kind of pepper you want I am going to use a mixture of what Serrano and jalapeno now when I'm going to stuff these I'm just putting a strip in there like this and you it okay y'all I can hear you all out there you need to take the seeds out of them I'm afraid they're going to be hot well I'll tell you what I'm going to do I'm going to take the seeds out of some of them and some of them I'm not so I'm going to leave that up to y'all as to how many times y'all want to do that hi big glad you could join us been on a hunt so let me get the rest of them cut up and we'll be in good shape well that paper towel make sure that you get that moisture off of them shrimp you do and if they're frozen give them time to thaw out like I say they have been shelled and deveined now there's not a lot of room in here where we're going to stuff it Shin well right where that vein was I want you just to cut down through there don't cut all the way to where we can get our goodness in there so go ahead take you a little bit of this right here and just smear him in there and then I'm going to take you one of these lay right in here on it and then I want you to take some peppered bacon yes so wrap him here come around get you a toothpick and run through there number one is ready to go so bear with me folks because it is a process that has to be done and we gonna get the job done are you wrapping I am rapping like a rap song WR or r I'll be wrapping my shrimp with bite gun it's what I be making got some jalapeno cream cheese jalapeno goodness in it what we're making no that's why I'm a cook and not a wrapper I'm gonna go ahead and trim this bacon show you a little trick that I like to do used to do it when I was working with leather if you're wrapping something it's sort of lets it tie in there better just angle your Corners off there on the front pull them around and as the bacon warms up in the Oklahoma Sunshine things get a little slimy here they do so are you using a hole a whole piece of bacon minus the little piece I cut off why would you want to scrimp on the bacon got old Bertha with the grill on and the Mesquite is inner ready to go give it a little grease in here and most of the fire is right here we're going to start them shrimp right down there on that end because we want to warm up just a little so let's just give them a good placing oh did you hear that sound Shannon it was called sizzle I can remember when I was on the Gulf Coast for the very first time working a festival in Foley Alabama and they said would you like to come to Wolf Bay and we're going to have a little Seafood cooking do you like fresh seafood I said well freshest Seafood I've ever had in my life come from Mrs Paul's fish stick box right there did yep I went folks and they fixed shrimp sort of like this they had fresh oysters that they'd caught we had mullet oh my gosh I fell in love with them folks down there on the Gulf Coast did that festival for 13 years they found out that I liked oysters and I found out that they like sourdough biscuits so we had a pretty good trade we did try to get all these on there without burning your finger there's a cool spot right here so we'll put him over here because the boat is getting overcrowded just a little we don't want to burn the bacon but we don't want to overcook the shrimp so we're going to give them a little bit of rib rub here just to give them some what you call it goodness and flavor well folks that ended up being the really hot side of the grill well I can see the Flames wind has changed directions it has so we're gonna move down here because bacon has what in it Grease Grease Burns grease makes fire so we're going to start down here I need you to just rotate them things around because we want to Brown that bacon up until it's as crisp as you would like it but I want them shrimp to be opaque in there if you're doing them on a regular Grill you can shut the lid cook them on the indirect side I would say for maybe three to five minutes aside then you can move them back over there and finish them on the hot side you cook them too fast burn the bacon shrimp is raw and you have a cream cheese explosion that runs all of it out in the grill we're going to Brown that side and we'll turn them over around the other then we'll finish up to the color we want all right well it is a done deal it is I'm gonna let them cool there just a minute folks when you're cooking these shrimp I'm sure if you ever hear everybody you always hear them say cook your shrimp to their opaque color when I was little and in school and the box of crayons you never never ever had opaque on it no I mean I like to cook shrimp till they have firm texture right there and you can see that they have got that color that is a little sort of fleshy color now a lot of folks they'd be also topping these with a barbecue sauce or something like that and if you're going to do that do it right there at the last because I don't want you to burn that barbecue sauce on there and the other but um oh my gosh do the shrimp back up in the Crawdad Shuffle but folks that cream cheese that jumps out of there and that um I like that you used uh peppered bacon too I'm gonna give you a few tips on this I can even make it easier if you want to if you're doing this on a grill over there where you can use more indirect Heats you can shut the lid get you some smoke flavor in there you can pre-cook this bacon just a little bit in a microwave or cook it on the grill for just a second then your cook time is not going to be as long because I don't know how many of you are going to try to find these big colossal shrimp but uh that is what's happening um puppies let me see I mean he already had bacon well they're standing here looking at me like they're starving near to death so I don't want to leave my puppies out I don't and the viewers love for me to feed the puppies and Duke says hey I'm first I'm right here in the biggie where's that little one Mage where you at I can't find you there he is everybody had a bite now they did we hope you all enjoyed this because we sure did it was one of my most favorite meals a jalapeno popper and shrimp and bacon all combined into one oh my goodness but hey we done snuck in another new event on some of y'all that might not have noted yet we'll be at the Hatch Green Chili Festival in Hatch New Mexico so it'll be a good deal remember new aprons are back in stock we'll do the model walk a little bit for you and oh my gosh I just feel so good I do but it is with honor great pride and privilege that I tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over camp we commend you all we do the rest of you come on up in here get up in here quick it's hot I'm ready to go in the house find a cooler I'm gonna give you a big one God bless you each and every one and I'll see you down the grill strip tree foreign\n"