24 uncooked large shrimp,
1 peeled and deveined
24 canned whole water chestnuts
1 drained
12 bacon slices, cut crosswise
1 in half
6 tbsp (3/4 stick) unsalted butter
1 8-oz. package cream cheese,
1 room temperature
1/2 cup mayonaise
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 hot pepper sauce (tobasco)
1 white pepper
Directions
Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and
secure with toothpick. Repeat with remaining shrimp, water chestnuts
and bacon. Melt 3 tablespoons butter in heavy large skillet over high
heat. Add half of shrimp and cook until bacon browns, anbout 2-1/2
minutes per side. Transfer to large gratin dish. Repeat with
remaining butter and shrimp.
Preheat broiler. Beat cream cheese in medium bowl until smooth. Add
remaining ingredients and beau until blended. Season with salt. Spoon
sauce over shrimp. Broil until top is golden brown. Divide shrimp
among plates and serve.
From the KELLY HOTEL, a restored stagecoach house in Ripley, New York.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
Shared by Cate Vanicek
Servings: 6 servings
Appetizer: Bacon-Wrapped Shrimp With Creamy H Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fish; Meat; Pork; Seafood
The History of Recipes
Food historians have proved the existance of recipes far back into distant history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early records were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later, we have a couple of interesting cookery books dating from the 1300s : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is popular today, but instead recipes for the types of food prepared for the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an outbreak in manuscripts on food, many of which are kept safe in private libraries. During the following few hundred years, the rich families of the West tried to serve the most exotic banquets, and consequentially chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down popular recipes of the day. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Appetizer_ Bacon Wrapped Shrimp With Creamy H recipe.
