BBQ Stuffed Shrimp

BBQ Stuffed Shrimp
24 servings, 4 shrimp each


Ingredients Weights Measures
Shrimp Stuffing
KRAFT MAYO Real Mayonnaise 1 lb. + 11 oz. 3 cups
panko bread crumbs 15 oz. 1-1/2 qt.
green onions, minced 6 oz. 1-1/2 cups
fresh lemon juice 6 fl oz 3/4 cup
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
fresh parsley, chopped 2 oz. 1-1/2 cups
minced garlic 2 oz. 6 large cloves
crushed red pepper - 3/4 tsp.
BULL'S-EYE Original Barbecue Sauce, divided 24 fl oz 2-1/4 cups
BBQ Shrimp
OSCAR MAYER Bacon 2 lb. 32 slices
uncooked extra-large shrimp, peeled with tails left on, deveined 6 lb. 96 each


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