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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Just a luscious combination of smoky bacon, sweet shrimp, creamy cheese and a zip of horseradish and lemon that needed to be up for the Superbowl. From the Baltimore Sun. Ingredients:
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• 8 ounces uncooked medium shrimp in the shell |
• 6 ounces lean thick-sliced bacon |
• 8 ounces cream cheese, at room temperature |
• 1/2 cup mayonnaise |
• 1/3 cup freshly grated parmesan cheese |
• 11/2 teaspoons prepared white horseradish |
• 1 teaspoon fresh lemon juice |
• 1/8 teaspoon cayenne pepper |
• 3 scallions, thinly sliced |
Directions:
1. Heat the oven to 375 degrees.
2. Bring a large saucepan of salted water to a boil over high heat. Add the shrimp and cook just until pink and slightly curled, for 1 1/2 to 2 minutes. Drain and rinse under cold water. When cool enough to handle, peel and devein the shrimp. Chop coarsely.
3. In a large skillet, cook the bacon over medium heat until nicely browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
4. In a medium-size bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice and cayenne. Mix until well blended. Stir in the shrimp, bacon and scallions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon of parmesan over the top.
5. Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
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