Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Uncooked large shrimp,
Peeled and deveined
24 Canned whole water chestnuts
Drained
12 Bacon slices, cut crosswise
In half
6 tb (3/4 stick) unsalted butter

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1 8-oz. package cream cheese,
Room temperature
1/2 c Mayonaise
1/2 c Sour cream
3 tb Prepared horseradish
1 tb 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 2-1/2
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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