Another version of bacon wrapped shrimp appetizer Image by mhaithaca via FlickrFrom Denny: OK, this is quite typical of what you can find in Louisiana restaurants for a shrimp dish! Yum! It's horseradish-stuffed and bacon-wrapped oven-baked black Tiger shrimp served with Cajun tangy mustard barbeque sauce.
The name Thibodeaux is pronounced as Tibb-oh-doe, not as difficult as it looks. Very common name in south Louisiana too! People even affectionately name their dogs and cats Tibodeaux. There are also Cajun Thibodeaux jokes, thought the majority are Boudreaux jokes.
From: Front Page News Restaurant in Atlanta, Georgia, where this is their most popular appetizer, published in the Atlanta Journal-Constitution, no photo.
Hands on time: 20 minutes
Total time: 50 minutes
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)
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.
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.