Basil Shrimp

Serves: 4
Total Calories: 1,382


16 jumbo shrimp (thawed if frozen), peeled, deveined
16 fresh basil leaves (preferably purple)
16 slices apple-smoked bacon or regular bacon
2 cups vegetable oil
1 (12-ounce) jar barbecue sauce
4 teaspoons grated horseradish
2 dashes hot pepper sauce


Preheat oven to 375°. To butterfly shrimp, make a deep slit along the back of each, but not all the way through. Rinse shrimp; pat dry. Place one basil leaf inside slit in each shrimp. Wrap each shrimp in a slice of bacon and secure with a toothpick (flavorless).

In a medium stockpot or saucepan, heat oil over high heat to 350°; when hot, carefully add shrimp a few at a time. Deep-fry 2–3 minutes, until crisp. Using a slotted spoon, remove shrimp from oil and place on a tray lined with paper towels to absorb any excess oil.

In a skillet, combine barbecue sauce, horseradish, and pepper sauce. Add precooked shrimp to sauce and heat in oven 5 minutes, basting shrimp often, until shrimp is heated through. Serve on a platter garnished with lemon wedges and extra basil leaves.

Nutritional Facts:

Serves: 4
Total Calories: 1,382
Calories from Fat: 1,080

This Basil Shrimp recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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