Slather this bacon-wrapped jalapeño shrimp in cherry cola sauce

Valerie Bertinelli

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Prep time: 35 minutes | Cook time: 45 minutes | Serves: 16


Back when we had a house in Park City, Utah, we frequented an Italian restaurant so often they put a sign above our regular table that said, “Wolfie’s Booth.” The reason we were at the restaurant so often? Their bacon-wrapped jalapeño shrimp. (Hold on a moment while I savor the memory of them. Seriously, my mouth is watering.)

Sadly, the restaurant closed before I was able to get their recipe, so I developed this particular one on my own and have tinkered with it over the years to the point where I look for excuses to make it. A party, Sunday night football, a birthday, Tuesday night… I’m in, and so is my entire family, along with a few of my neighbors.

The sauce is sweet with a hint of Cherry Coke, and once it connects with the jalapeño, it sits on the tongue with an exciting contrast of hot and sweet and savory. It goes well with a cold cocktail or even a light beer. These will disappear quickly.

Excerpted from Valerie’s Home Cooking by Valerie Bertinelli (courtesy of The Food Channel). Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of TimeInc. New York, NY. All rights reserved. 


For the cherry cola BBQ sauce
  • 1 1/2 tablespoons bacon drippings
  • 1/2 large red onion chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 2 cups cherry cola
  • 1/2 cup red wine vinegar
  • 1 cup ketchup
For the Shrimp
  • 16 extra-large shrimp, peeled, deveined and tails removed
  • 1 jalapeño, stem removed, seeded and cut lengthwise into 16 thin strips
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 bacon slices, halved crosswise


To Make the BBQ Sauce

  1. Heat the bacon drippings in a small saucepan over medium-high. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the chopped garlic and cook, stirring often, for 1 minute. Stir in the salt, garlic powder, and dry mustard, and cook, stirring often, until the spices are toasted and fragrant, and the onions are a deep maroon color, about 2 minutes.
  3. Whisk in the cherry cola and vinegar, and cook, stirring often, about 2 minutes. Stir in the ketchup.
  4. Bring the sauce to a boil and cook until the mixture is reduced to about 2 cups and coats the back of a spoon, 12 to 15 minutes.

To make the shrimp

  1. Heat a cast-iron skillet or grill pan over medium. Cut a long 1/4-inch-deep slit in the inner curve of each shrimp; insert 1 jalapeño strip.
  2. Sprinkle with the salt and pepper. Wrap each shrimp tightly with 1 bacon piece. Set on a plate, seam sides down
  3. Place the bacon-wrapped shrimp, seam sides down, in the hot skillet, and cook, turning occasionally, until the bacon is crisp and the shrimp are just cooked through, 5 to 6 minutes. Then serve with BBQ sauce

Make ahead

  1. The BBQ sauce will hold up to 2 weeks in the fridge. If you’re prepping for a party, the shrimp can be wrapped ahead of time and cooked later.

Valerie Bertinelli

About Valerie Bertinelli

Read more about Valerie Bertinelli here.


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