Bacon Wrapped Stuffed Shrimp w/Praline Drizzle
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fresh colossal shrimp (8-10 count)
backfin crabmeat, picked with shells removed
fresh chopped chives
maple praline syrup (pure maple syrup may also be used)
Rinse shrimp lightly under cold water and pat dry
With a sharp knife, carefully “butterfly” the shrimp, removing the black “vein” and taking care not to cut through the shell. Place on paper-towel covered platter.
Drain crabmeat in colander, sift through meat and remove any bits of shells. Set aside.
In a mixing bowl, combine mayonnaise, Old Bay seasoning, dried parsley and garlic powder until thoroughly blended.
Gently fold crabmeat into mayo mixture.
Using a melon baller or a tablespoon, generously “fill” each of the butterflied shrimp with the crab mixture
Take a slice of the bacon and carefully “wrap” it around each stuffed shrimp, making sure it’s covered from end to end
Arrange shrimp on the wire-racked pan and place in oven until cooked through, approximately 20 minutes.
Remove pan from over and drizzle maple praline syrup lightly over the cooked shrimp
Turn oven setting to broil and place shrimp back in the oven for another 5 minutes or until bacon has crisped.
Last Updated: Mon, Feb 10, 2014