Beam Bourbon Bacon, Shrimp & Avocado Pockets


Or, in my house, Drunken Shrimp and Lizardberry Baconaters.

Have you ever watched the Annoying Orange videos on YouTube?  Ridiculous.  I’m embarrassed to say how many times I have watched it…especially the walnut episode.  It is here that I was first introduced to Lizardberry – aka Avocado.  Doesn’t Lizardberry give you the giggles?  No? Okay, I guess it’s just me then.


Perfect for tailgating!  Pocket of puff pastry stuffed with bourbon fried bacon & onions, succulent shrimp, and mouthwatering avocado cream dip.  The dip is made with cream cheese and boursin, and is absolutely PACKED with flavor… No one will forget your tailgate party with this recipe!

I am using this recipe to kill two birds with one stone.  First, you may have noticed my Jim Beam series of tailgating foods.  That will be going on for a few more weeks, until I hit the Bourbon Trail with Jon for his birthday. (I know, I’m one hell of a wife for that gift.)  The second bird is Lizardberry.  I have entered this recipe (which is beyond delicious!) in the Hass Avocado Contest.  I hope you will be willing to support me and scoot on over to the voting site.  No need to register – just click my recipe and VOTE on my sidebar!  I would really appreciate it!

Bourbon Bacon, Shrimp & Avocado Pockets

makes 9-10 large pockets

  • 1 package (2 sheets) Frozen Puff Pastry, such as Pepperidge Farm
  • 12 ounces medium-large raw, peeled, deveined, tailless shrimp, defrosted, cut into pieces
  • Old Bay Seasoning, to taste
  • 2 Tablespoons butter
  • 1 package bacon, cut into small pieces
  • 1 medium sweet onion, diced
  • 1 bunch finely chopped scallions, using all whites and about 1/2 of greens
  • 1/4 – 1/3 cup Jim Beam Bourbon
  • 1-2 tablespoons dark brown sugar
  • 1 recipe Avocado Cream Dip (recipe follows)
  • 1 recipe Sweet corn Pico de Gallo, if desired (recipe follows)

Preheat oven to 400.

Roll out defrosted puff pastry, cut into 18-20 squares.

In frying pan, melt butter with bourbon and sugar, then add onions and scallions and cook until onions become translucent.  Add bacon and fry until bacon is cooked through and almost crispy.

On 9-10 of the squares of puff pastry, place a big dollop of the Avocado Cream.  Top with a few shrimp pieces and sprinkle with Old Bay.  Add heaping spoonful of bacon & onion mix.  Cover with a square of puff pastry and seal the edges by pressing the sides or crimping with the tines of a fork.  Repeat process until all puff pastry is used.

Bake pockets for 25 minutes at 400.  Remove from oven and serve with healthy portion of Pico de Gallo.  Enjoy!


Avocado Cream Dip

  • 1 Avocado
  • 4 ounces Cream Cheese, room temperature (I use Philly, it’s the best)
  • 2.5 ounces Boursin Cheese (half of the pack)
  • 1 teaspoon minced wet garlic
  • 1/4 teaspoon salt

Combine all ingredients in food processor and puree to combine.


Sweet Corn Pico de Gallo

(makes a lot, use leftovers for great nachos or to top chili!)

  • 1 can sweet corn (I love Green Giant Niblets)
  • 1/2 sweet onion, diced
  • 1 ripe tomato, diced
  • Salt & Pepper, to taste
  • 1/2 bunch fresh cilantro, chopped

Combine all ingredients in mixing bowl.  Stir and enjoy!


Thanks for coming by (and for voting!) – I hope you have a great week!

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