appetizer: bacon-wrapped shrimp with creamy h

Main dish
6 servings
24  Uncooked large shrimp,
  Peeled and deveined
24  Canned whole water chestnuts
8-oz. package cream cheese,
  Room temperature
½ cup Mayonaise
½ cup Sour cream
12  Bacon slices, cut crosswise
  In half
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons Prepared horseradish
1 tablespoon Fresh lemon juice
  Hot pepper sauce (Tobasco)
  White Pepper

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 2-½ 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

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