Appetizer: bacon-wrapped shrimp with creamy h
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Uncooked large shrimp, | |
| Peeled and deveined | ||
| 24 | Canned whole water chestnuts | |
| Drained | ||
| 1 | 8-oz. package cream cheese, | |
| Room temperature | ||
| ½ | cup | Mayonaise |
| ½ | cup | Sour cream |
| 12 | Bacon slices, cut crosswise | |
| In half | ||
| 6 | tablespoons | (3/4 stick) unsalted butter |
| 3 | tablespoons | Prepared horseradish |
| 1 | tablespoon | Fresh lemon juice |
| Hot pepper sauce (Tobasco) | ||
| White Pepper | ||
Directions
Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, anbout 2-½ minutes per side. Transfer to large gratin dish. Repeat with remaining butter and shrimp.
Preheat broiler. Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beau until blended. Season with salt. Spoon sauce over shrimp. Broil until top is golden brown. Divide shrimp among plates and serve.
From the KELLY HOTEL, a restored stagecoach house in Ripley, New York.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek
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