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DEL.ICIO.USThibodeaux Shrimp - from Front Page News
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From the menu of . . . Front Page News
1104 Crescent Ave., Atlanta
404-897-3500
Q: I'd like the recipe for the horseradish-stuffed, bacon-wrapped shrimp appetizer from Front Page News on Crescent Avenue in Midtown.
-- Calvin Green, Atlanta
A: Thibodeaux Shrimp is one of Front Page News' most popular appetizers. Black tiger shrimp are stuffed with horseradish, wrapped in bacon and served with a tangy mustard barbecue sauce for a Cajun kick. The bacon is cooked at the same time as the shrimp. If you need to crisp it up, quickly place the pan under the broiler for a few seconds after cooking. This is a perfect holiday appetizer.
Hands on time: 20 minutes Total time: 50 minutes Serves: 8
Ingredients:
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1/4 cup water
1/4 cup granulated sugar
3/4 cup yellow mustard
2 tablespoons apple cider vinegar
1 cup light corn syrup
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon cornstarch
16 large shrimp (16-20 per pound), peeled down to first segment, deveined and cut halfway through
1/4 cup prepared horseradish
8 bacon slices, cut in half
1 teaspoon chopped green onion, garnish (optional)
1 teaspoon chopped Italian parsley, garnish (optional)
Instructions:
In a saucepan, combine water, sugar, mustard, apple cider vinegar, corn syrup, garlic powder, onion powder, turmeric and cayenne pepper. Simmer, stirring frequently, for 30 minutes. Dissolve cornstarch in 1 tablespoon water and add to mixture, stirring well to combine.
Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.
Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.
Nutrition:
Per serving: 183 calories (percent of calories from fat, 22), 14 grams protein, 22 grams carbohydrates, 1 gram fiber, 5 grams fat, 92 milligrams cholesterol, 359 milligrams sodium.
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