BBQ Stuffed Shrimp

BBQ Stuffed Shrimp
Yield:
24 servings, 4 shrimp (257 g) each

Ingredients

Ingredients Weights Measures
Shrimp Stuffing
Kraft Mayo Calorie-Wise Real Mayonnaise 1 lb. [760 g] 3 cups [750 mL]
panko bread crumbs 15 oz. [425 g] 1-1/2 qt. [1.5 L]
green onions, minced 6 oz. [170 g] 1-1/2 cups [375 mL]
fresh lemon juice 6 fl oz [170 g] 3/4 cup [175 mL]
Dijon mustard 3 oz. [85 g] 6 Tbsp. [90 mL]
fresh parsley, chopped 2 oz. [60 g] 1-1/2 cups [375 mL]
minced garlic 2 oz. [60 g] 6 large cloves
crushed red pepper 12 g 3/4 tsp. [3 mL]
Bull's-Eye Bold Original Barbecue Sauce 24 fl oz [675 g] 2-1/4 cups [550 mL]
BBQ Shrimp
bacon 2 lb. [900 g] 32 slices
uncooked extra-large shrimp, peeled with tails left on, deveined 6 lb. [2.7 kg] 96 each
Shrimp Stuffing
Kraft Mayo Calorie-Wise Real Mayonnaise 4-1/2 oz. [130 g] 1/2 cup [125 mL]
panko bread crumbs 2-1/2 oz. [70 g] 1 cup [250 mL]
green onions, minced 1 oz. [30 g] 1/4 cup [50 mL]
fresh lemon juice 1 fl oz [30 g] 2 Tbsp. [30 mL]
Dijon mustard 1/2 oz. [15 g] 1 Tbsp. [15 mL]
fresh parsley, chopped 1/4 oz. [7 g] 1/4 cup [50 mL]
minced garlic 1/4 oz. [7 g] 2 large cloves
crushed red pepper 2 g 1/8 tsp. [0.5 mL]
Bull's-Eye Bold Original Barbecue Sauce 4 fl oz [115 g] 6 Tbsp. [90 mL]
BBQ Shrimp
bacon 6 oz. [170 g] 6 slices
uncooked extra-large shrimp, peeled with tails left on, deveined 1 lb. [450 g] 16 each

Directions

Shrimp Stuffing: Mix all ingredients except barbecue sauce. Stir in 3/4 cup (175 mL) barbecue sauce (or 2 Tbsp. [30 mL] barbecue sauce for trial recipe). Refrigerate until ready to use.

BBQ Shrimp: Run flat side of blade of chef's knife along each slice of bacon to stretch to twice its original length. Cut each slice into 3 pieces. Refrigerate until ready to use.

Butterfly each shrimp; press to flatten. Refrigerate until ready to use.

For each serving: Place 4 shrimp, cut-sides down, in medium ovenproof skillet; top each with 1/2 oz. (15 g) Shrimp Stuffing. Wrap 1 bacon piece around each shrimp, overlapping ends under shrimp.

Bake in 350ºF standard oven 8 min., then place under salamander for 1 to 3 min. or until bacon is crisp. Drizzle with 1 Tbsp. (15 mL) of the remaining barbecue sauce before plating the shrimp.

Kraft Kitchens Tips

Substitute
For a change of pace, prepare using any other flavor of Bull's-Eye Barbecue Sauce.

566469 : 124490

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Nutritional Information
Calories
 380
Total fat
 16 g
Saturated fat
 3 g
Cholesterol
 190 mg
Sodium
 1130 mg
Carbohydrate
 31 g
Dietary fibre
 1 g
Sugars
 12 g
Protein
 28 g
Vitamin A
 10 %DV
Vitamin C
 25 %DV
Calcium
 8 %DV
Iron
 25 %DV