Barbecue Bacon-Wrapped Shrimp with Basil Stuffing
These succulent shrimp make terrific appetizers, and can be served as an entrée, as well. They can be made year-round because they're baked, not grilled. The recipe was developed by Chris Lilly, pitmaster at Big Bob Gibson's in Birmingham, Alabama, and sampled on the Today show.
32 fresh or frozen large shrimp in shells
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°F (205°C). 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.
Nutritional Information Per Serving (1/32 of recipe): 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 and photograph provided courtesy of Pork: Be Inspired.