Company coming? Don't just
throw another shrimp on the barbe' ... fix these succulent shrimp
appetizers that Chris Lilly, pitmaster at Big Bob Gibson's in
Birmingham, Alabama, developed and sampled on the Today show.
Barbecue
Bacon-Wrapped Shrimp With Basil Stuffing
- 32 fresh or frozen large
shrimp in shells
-
- Basil Stuffing:
32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced
16 slices bacon, cut in half
3/4 to 1 cup bottled barbecue sauce
- Thaw shrimp, if frozen.
Remove shells from shrimp, leaving tails. Butterfly each shrimp
by cutting a slit along its back; remove vein. Rinse shrimp and
pat dry with paper towels.
- For stuffing, combine
basil, Parmesan cheese, and garlic in small bowl. Place stuffing
in slits. Leaving tail exposed, wrap each shrimp with half-slice
of bacon, tucking in ends.
- Heat oven to 400 degrees
F. Place shrimp on baking sheet with tails pointing up. Bake
until shrimp turn opaque, about 14 minutes. Drain on paper towels.
- Dip shrimp into barbecue
sauce and place on grill until sauce caramelizes or return to
baking sheet and bake until sauce is caramelized, about 3 minutes.
Makes 32 appetizers.
Nutrition Facts:
Calories 155 calories
Protein 12 grams
Fat 9 grams
Sodium 601 milligrams
Cholesterol 72 milligrams
Saturated Fat 3 grams
Carbohydrates 5 grams
Fiber 1 grams
Recipe provided courtesy
of Pork: The Other White Meat.
