Yield: 6 servings
|24||Uncooked large shrimp, peeled and deveined|
|24||Canned whole water chestnuts, drained|
|12||Bacon slices, cut crosswise in half|
|6 tablespoons||(3/4 stick) unsalted butter|
|8 ounces||Package cream cheese, room temperature|
|½ cup||Sour cream|
|3 tablespoons||Prepared horseradish|
|1 tablespoon||Fresh lemon juice|
|Hot pepper sauce (like tabasco)|
From the Kelly Hotel, a restored stagecoach house in Ripley, New York Makes 6 servings
Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaing shrimp, water chestnuts and bacon. Melt 3 tbsp butter in heavy large skillet over high heat.
Add half of shrimp and cook until bacon browns, about 2-½ minutes per side. Transfer to large gratin dish. Repeat with remaing butter and shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beat until blended. Season with salt. Spoon sauce over shrimp. Broil until top is golden brown. Divide shrimp among plates and serve.
Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens