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
Experts have found proof that recipes existed back into the distant past, certainly as far as ancient Egypt, and maybe even further. In practice though, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs used many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Closer to modern times, there are a couple of cookery books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that is served today, but rather recipes for the types of meals on the menues of the rich and powerful. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices such as basil and rosemary. These new culinary innovations prompted an eruption in manuscripts on food, the majority of which still exist in private collections. By the arrival of the 1900s, recipe publications were highly popular mostly due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Appetizer_ Bacon Wrapped Shrimp With Creamy H recipe.
