Bacon-Wrapped Buffalo Shrimp Cocktail
- Level: Easy
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 314 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 3.2 grams
- Dietary Fiber
- 0.7 grams
- Level: Easy
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 314 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 3.2 grams
- Dietary Fiber
- 0.7 grams
Ingredients
10 bacon slices
2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak)
1/2 cup Louisiana hot sauce (not Tabasco)
3/4 cup blue cheese dressing
4 ribs celery, cut into sticks
1 lemon, cut into 6 wedges
Equipment: 30 wooden toothpicks
Directions
- Preheat the oven to 400 degrees F.
- Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet¿don¿t drain the fat.
- Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce.
- To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.
