Barbecue Bacon-Wrapped Shrimp
with Basil Stuffing
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.
Ingredients
Shrimp
- 32 fresh shrimp in shells, or frozen shrimp
Basil Stuffing
- 16 slices bacon, cut in half
- 32 leaves basil, coarsely chopped
- 2 teaspoons Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 3/4 - 1 cup bottled barbecue sauce
Instructions
- 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.
Prep Time: 25 minutes | Cook Time: 15 minutes | Servings: 6
Nutrition Information: 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 courtesy of Chris Lilly at Bib Bob Gibson's - bigbobgibson.com.
Reprinted with permission from the National Pork Board - porkbeinspired.com