Plump, tender shrimp are filled with an easy-to-make basil, Parmesan cheese and garlic stuffing and then wrapped in bacon to make a good thing taste even better!Ingredients
30 large raw shrimp , in shells (or frozen)
16 Bacon, cured, lower sodium , cut in half
3/4 cup Sauce, barbecue
Basil Stuffing :
32 fresh basil leaves , coarsely chopped
2 tsp grated Parmesan cheese (fresh)
2 medium garlic cloves , minced
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.
- Serving Size
- 5 piece
- Total Carbohydrate
- 3.7 g
- Dietary Fiber
- 0 g
- 0 g
- Total Fat
- 9 g
- Saturated Fat
- 3.6 g
- Unsaturated Fat
- 5.4 g
- 521.2 mg
- 12.9 g
- 627.9 mg