Today’s recipe feature is Bacon-wrapped Shrimp with Basil-Garlic Stuffing. Shrimp is stuffed with a delicious concoction of basil, Parmesan cheese and garlic and is then wrapped with bacon and baked briefly. The end result is a mouth-watering and picturesque holiday appetizer. The recipe’s author suggests you serve the shrimp in soup spoons to add presentation splash.
This ends my presentation on holiday soups and appetizers. Next week, let the entreés begin! Healthy and joyous eating!
Bacon-wrapped Shrimp with Basil-Garlic Stuffing (Recipe courtesy Jan Robinson)
- 1 pound large shrimp
- 1/3 cup chopped fresh basil
- 1 ½ tablespoons freshly grated Parmesan cheese
- 2 garlic cloves, minced
- 16 pieces thinly sliced bacon
- ½ cup prepared fruit-based barbecue sauce (gluten-free variety, if needed)
Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
Cook bacon over medium heat until partially cooked. Drain on paper towels.
Wrap each shrimp with one slice of bacon and place on greased baking sheet. Brush barbecue sauce over shrimp and bake at 400° F for 8 to 9 minutes. Serving yield = 16 appetizers.