BBQ Stuffed Shrimp

BBQ Stuffed Shrimp
24 servings, 4 shrimp each


Ingredients Weights Measures
Shrimp Stuffing
KRAFT MAYO Real Mayonnaise - -
panko bread crumbs - -
green onions, minced - -
fresh lemon juice - -
GREY POUPON Classic Dijon Mustard - -
fresh parsley, chopped - -
minced garlic - -
crushed red pepper - -
BULL'S-EYE Original Barbecue Sauce, divided - -
BBQ Shrimp
uncooked extra-large shrimp, peeled with tails left on, deveined - -


SHRIMP Stuffing: Mix all ingredients except barbecue sauce. Stir in 3/4 cup barbecue sauce (or 2 Tbsp. barbecue sauce for trial recipe). Refrigerate until ready to use.

BBQ Shrimp: Run flat side of blade of chef's knife along each slice of bacon to stretch to twice its original length. Cut each slice into 3 pieces. Refrigerate until ready to use.

BUTTERFLY each shrimp; press to flatten. Refrigerate until ready to use.

FOR each serving: Place 4 shrimp, cut-sides down, in medium ovenproof skillet; top each with 1/2 oz. Shrimp Stuffing. Wrap 1 bacon piece around each shrimp, overlapping ends under shrimp.

BAKE in 350ºF standard oven 8 min., then place under salamander for 1 to 3 min. or until bacon is crisp. Drizzle with 1 Tbsp. of the remaining barbecue sauce before plating the shrimp.

Kraft Kitchens Tips

For a change of pace, prepare using any other flavor of BULL'S-EYE Barbecue Sauce.
Average Rating 5  (1)
Rated  by LesGoPersonalChef on 2/12/2013