Bacon-and-Basil Wrapped Shrimp from Quick and Easy Paleo Comfort Foods

20130211-paleo-0092

If it’s wrapped in bacon, it’s hard to say no! Right now we’re loving these Bacon-and-Basil Wrapped Shrimp from Quick and Easy Paleo Comfort Foods by Julie and Charles Mayfield. This recipe is tangy and flavorful, and perfect for a New Years Eve party, or a family dinner.

Packed with delicious ideas for starters and snacks, soups, stews, and salads, main dishes, sauces and sides, and sweets and treats, Quick & Easy Paleo Comfort Foods includes tips and recipes to help you transform favorite dishes and go-to comfort foods into healthy, gluten-free meals every day. Paleo pioneers Julie and Charles Mayfield have gathered an impressive selection of palate-pleasing, timesaving Paleo recipes that are not only nutritious and delicious, but quick and easy to prepare. The newly repackaged paperback edition is on sale today!  Purchase a copy from your favorite retailer.

Bacon-and-Basil Wrapped Shrimp

20130211-paleo-0092Yield: 16–20 shrimp

This is a super-easy appetizer that’s sure to please guests. We like using the larger shrimp for this recipe as it cuts down on labor and provides guests with a substantial bite. However, you could always go with smaller shrimp; just know that might entail extra prep time. If you’re really pressed for time, buy your shrimp already peeled and deveined.

  • ½ cup Barbecue Sauce
  • 1 teaspoon prepared horseradish 1 pound extra-large shrimp (16- to 20-count), peeled and deveined
  • 1 fresh basil leaf per shrimp (16 to 20 basil leaves)
  • 8 thin-sliced bacon strips, cut in half or thirds, depending on length
  • 16 to 20 wooden toothpicks

1. Preheat the oven to 375°F. Combine the barbecue sauce with the horseradish in a small bowl.
2. Wrap each shrimp with a basil leaf and then a piece of bacon. Try not to overlap the bacon, as you want it
to cook evenly. Use a toothpick to secure the bacon in place. Arrange the shrimp on a baking sheet.
3. Place the shrimp in the oven and cook for about 5 to 6 minutes, or until they are just turning pink on one side. Remove the shrimp from the oven, turn the oven heat up to broil, and flip the shrimp over.
4. Place the shrimp back into the oven and broil for about 2 to 3 minutes per side, or until the bacon starts to get crispy.
5. Remove the shrimp from the oven, and baste all sides with the barbecue-horseradish sauce. Place the shrimp back in the oven under the broiler for about 1 to 2 minutes per side.
6. Remove the shrimp from the oven, baste one more time with the sauce, and serve hot with extra sauce on the side.

VARIATIONS: Instead of shrimp, large scallops or even boneless, skinless chicken pieces would be great in this dish. Then again, wrapping just about anything in bacon makes it hard to go wrong!

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