Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp


24 extra-large shrimp, peeled and deveined
24 canned water chestnuts, drained (one 8-ounces can)
12 slices of bacon, halved crosswise
6 tablespoons (3/4 stick) unsalted butter
1 package (8 ounces) cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
3 tablespoon freshly squeezed lemon juice Tabasco sauce
Kosher salt and ground white pepper


Wrap 1 shrimp around 1 water chestnut. Wrap a piece of bacon around the whole thing and secure with toothpick. Repeat with the remaining shrimp, water chestnuts, and bacon.

Melt 3 tablespoons of the butter in a large heavy skillet over medium-high heat. Add half of the shrimp and cook, turning, until the bacon browns, about 2 1⁄2 minutes per side. Transfer to a large gratin dish, and repeat with the remaining butter and shrimp.

Preheat the broiler. Put the cream cheese in a medium bowl and beat until smooth. Add the mayonnaise, sour cream, horseradish, lemon juice, and Tabasco salt, and pepper to taste. Beat until blended. Taste and adjust the seasonings. Spoon the sauce over the shrimp. Broil until the top is golden brown, 1 to 2 minutes. Serve warm, straight from the dish.

Wine Pairing

Beringer Main & Vine™ Pinot Grigio