RECIPE: Bacon-Wrapped Shrimp
Looking for “gourmet” Super Bowl fare? Try this recipe from Dietz & Watson. Just a bit of fresh basil elevates bacon-wrapped shrimp to new flavor heights.
Serve the shrimp on a platter for game-watching, with cocktails or as an appetizer or first course for dinner.
RECIPE: BACON-WRAPPED SHRIMP WITH BASIL
Ingredients For 4 Servings
Fresh basil elevates the flavor of bacon-wrapped shrimp. Photo courtesy Dietz & Watson.
1. PREHEAT oven to 375°F and butterfly the shrimp: Make a deep slit along the back of each, but not all the way through.
2. RINSE the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp. Wrap each shrimp in a slice of bacon and secure with a toothpick.
3. HEAT the oil over high heat to 350°F in a medium stockpot or saucepan. When hot, carefully add the shrimp, a few at a time. Deep-fry for 2 to 3 minutes, until crisp. Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.
4. COMBINE the barbeque sauce, horseradish and hot pepper sauce in a skillet. Add the shrimp to the sauce and heat, basting the shrimp for 5 minutes, until they are heated through. Serve on a platter garnished with lemon wedges and sprinkle with a chiffonade of basil.
A chiffonade is a cut that creates long, thin strips. Stack the leaves, roll them tightly and slice perpendicular to the roll. See the photo above.