Penn Herb Wellness Guide
Shrimp Wrapped with Bacon
Chef Lou Imbesi
Impress your guests with bacon-wrapped shrimp drizzled with a hot mustard sauce at your next gathering.
Ingredients
- 20 jumbo (U/15) shrimp, (peeled, deveined and butterflied)
- 10 strips bacon
- 3 oz prepared horseradish
- 2 oz Dijon mustard
- 3 oz prepared or homemade mayonnaise
- Tabasco sauce to taste
- Worcestershire sauce to taste
- salt and pepper to taste
Directions
- Mustard SauceCombine 1 ounce horseradish, the mustard, mayo, Tabasco, Worcestershire, salt and pepper.
- ShrimpFill each butterflied side with remaining horseradish and wrap with strip of bacon; secure with a toothpick. Heat deep fryer to 350 F and deep-fry shrimp for 6 minutes or until bacon is crispy. (An alternate method to cook shrimp would be to bake at 400 F for 15 minutes or until bacon is crispy). Drain shrimp and pat dry with paper towel to remove excess fat and oils.
- To servePlace mustard sauce in a squeeze bottle and drizzle on 4 plates. Arrange 5 shrimp per plate and serve.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 644
Calories from Fat 548 (85%)
(93%)Total Fat 61g
(84%)Saturated Fat 17g
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
(44%)Cholesterol 131mg
(52%)Sodium 1240mg
(10%)Potassium 340mg
Total Carbohydrate 4g
(4%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.