Sunday, August 15, 2010

Bacon- Wrapped Shrimp with Basil-Garlic Stuffing

Rain, rain, go away!!!  It's basically rained all weekend.  I've found myself trapped in my car three times as I have oh-so-patiently waited for the rain to slow down a bit so that I could dash to wherever my destination was.  The last time happened this afternoon when I was on my way to Publix.  When I left the house, it was dark, but by the time I made it to Publix, it was pouring!  I sat in the car and then moved it to a closer spot so that I could run inside to get some ingredients for the app that I wanted to do for dinner tonight.  Rick and I were planning to grill out, but it turned into steaks in the oven on a cast iron skillet.  We did some baked potatoes, too.  Publix had their large shrimp on sale which I thought would be a perfect starter that I found on myrecipes.comThis recipe was originally found in Coastal Living magazine.  I adapted it with one of the suggestions from the reviewers and mixed light cream cheese (my goat cheese had mold :( ) with Parmesan cheese for the stuffing.  I did 10 shrimp since there is just the two of us. The recipe called for a fruit-based BBQ sauce, and when I saw the Sweet Baby Ray's Raspberry Chipotle one, I knew that was the one for us! 

The shrimp turned out to be a perfect appetizer to hold us over while our potatoes baked and before we did the steaks.  We probably could've done just 3 each because the large shrimp were filling.  Definitely a keeper!

Here's what I did...

Bacon-Wrapped Shrimp with Basil-Garlic Stuffing
10 large pound shrimp, peeled, deveined, and butterflied
10 pieces of bacon (cutting 1/4 of each slice off)
1/4 cup fresh basil, chopped
1 tablespoon light cream cheese
1 tablespoon shredded Parmesan cheese
1 clove of garlic, minced
 Sweet Baby Ray's Raspberry Chipotle BBQ Sauce

Preheat oven to 400F.
Mix cheese, basil, and garlic together in a bowl.

Cut slit deeper into the shrimp (but not totally through). Stuff cheese in the slit and press closed.

Cook bacon over medium heat until partially cooked. Drain on paper towels.

Wrap one slice of bacon around the each shrimp.  Place shrimp on a greased baking sheet.  Brush the shrimp with the BBQ sauce.  Bake in the oven for 9 minutes.  


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