Presented by Shula’s Steakhouse
- 8 U12-size shrimp
- 8 fresh basil leaves, stems removed
- 8 slices applewood smoked bacon
- Oil for deep-frying
- 1 fresh lemon halved (preferably wrapped in muslin)
- 1 T wet horseradish
- 1 cup Cattleman’s St. Louis Original BBQ Sauce
For the shrimp:
Thaw, if frozen, peel and devein. Make a cut three-quarters of the way through the back of each shrimp and stuff with a basil leaf. Wrap a slice of bacon tightly around each shrimp starting at the head and finishing at the tail. Place a toothpick through the shrimp and bacon to ensure that the bacon remains wrapped and covers the entire shrimp. Place in refrigerator on a parchment-lined dish until ready for use.
Drain excess water from horseradish, but do not pack dry. Stir horseradish for even consistency, then combine with BBQ sauce. Heat in a small saucepan and hold warm at 110°F.
To finish the shrimp:
Deep-fry prepared shrimp at 360°F for 2 to 3 minutes. Drain, remove toothpick and dip into BBQ sauce, keeping the tail joint clean, and place in a 7-inch ovenproof skillet or sizzle platter, standing up so the sauce can caramelize evenly. Place in a 450°F oven for 2 to 3 minutes to lightly caramelize and set the sauce on the shrimp.
To serve as a plate to share:
Ladle 1 ounce of warm BBQ sauce on a warm plate. Arrange shrimp on plate with tails up. Garnish with a wrapped lemon.
(Yields 8 shrimp, serving 2 or more)
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As seen in the 2014 Issue
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