Ingredients
-
10 - 12
-
16
-
1
-
1/4
-
1/8
-
1
-
1
-
20
-
-
-
-
-
-
-
Directions
Horseradish Shrimp, I resurrected an old appetizer recipe today that I hadn’t used in several years used to make these frequently when we had our back yard barbecues Well, hubby and friends gave them rave reviews! I guess they are back on the official barbecue menue at our house (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time , I make these all the time Add chopped jalapeos with the horseradish I wrap them in the morning and put them in the fridge for a few hours and deep fry for 2-3 minutes in peanut oil , Made for Super Bowl Party and they were gone in a flash Took a lot of work and most of the horseradish leaked out I had to broil them as could not get the grill started Did not use the baste so cant comment on that Will make again this summer if I have time to fuss
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Steps
|
1
Done
|
Shell the Shrimp, but Leave the Tail Section On. |
|
2
Done
|
Butterfly Each One and Devein If Needed. |
|
3
Done
|
Put 2 or 3 Three Teaspoons of Horseradish (or to Taste) in the Butterflied Section of Each Shrimp. |
|
4
Done
|
Wrap Each Shrimp Entirely With a Strip of Bacon and Secure With Toothpicks. |
|
5
Done
|
Place Stuffed, Wrapped Shrimp on Plate and Refrigerate For Two Hours. |
|
6
Done
|
in a Small Bowl, Combine Vinegar, Olive Oil, Lemon Juice and Old Bay; Mix Well. |
|
7
Done
|
After Shrimp Have Chilled and Flavors Have Blended, Set Grill on Low Heat. |
|
8
Done
|
Place Wrapped, Stuffed Shrimp on Grill, Turning Often to Let the Bacon Cook at the Same Rate as the Shrimp Do (about 10-15 Minutes Total). |
|
9
Done
|
Each Time You Turn the Shrimp, Baste Them With the Old Bay Mixture. |
