Appetizer: Bacon-wrapped Shrimp With Creamy H Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
24: Uncooked large shrimp,
Peeled and deveined,
24: Canned whole water chestnuts,
Drained,
12: Bacon slices, cut crosswise
In half,
6 tbsp: , (3/4 stick) unsalted butter
1: 8-oz. package cream cheese,
Room temperature,
1/2 cup: Mayonaise,
1/2 cup: Sour cream,
3 tbsp: Prepared horseradish,
1 tbsp: 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 2-1/2
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
Source from luhu.jp
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 2-1/2
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
Source from luhu.jp