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Horseradish-stuffed Shrimp with Honey Mustard Glaze

Source of Recipe

Robyn


List of Ingredients

15 to 20 count jumbo shrimp, peeled, deveined, butterflied and tail left intact (figure approx. 3 to 4 shrimp per person for an appetizer portion.)
Freshly grated horseradish (about 1/2 cup)
2 to 3 Tbs. sour cream (enough to make a binding for the horseradish)
Fresh herbs, finely minced (any combination of rosemary, tarragon, thyme, basil, etc.), about 1-2 Tbs. or to taste.
Bacon slices
Brown sugar
Honey Mustard Dressing


Recipe

Mix together the grated horseradish, sour cream and herbs. Cover and chill while cleaning and deveining shrimp.

Place about 1 tsp. of the horseradish in the open "butterflied" back of the shrimp. Wrap the shrimp carefully in 1/2 slice thin bacon. Brush the stuffed/wrapped shrimp with some Dijon mustard and then roll in brown sugar, coating well. Place on a plate and wrap in plastic and chill.

Make a honey mustard dressing using more dijon mustard and honey.
Place in a plastic squeeze bottle. Set aside.

In a nonstick skillet, place about 1 Tbs. olive oil, just enough to coat the pan. Bring it up to a med/hi heat and add the shrimp. Cook for about 4 to 5 minutes on each side, to render the bacon fat and caramelize the brown sugar.

To Plate: Take a salad plate and squeeze a decorative zigzag design generously across each plate with the honey/mustard dressing. Place 3-4 cooked shrimp on each is a nice pattern...kind of a pinwheel design with the tails to the center of the plate and if possible stand the shrimp up on their backs...pretty!

Serve immediately.