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  • Writer's pictureAmanda Davis

Bacon Wrapped BBQ Shrimp & Cornbread

Like many people, I’m a big fan of anything wrapped in bacon and these were definitely not an exception.  My sister makes incredible jalapeno poppers that are filled with cream cheese and wrapped in bacon and she has always said that you should cook the bacon in the oven a bit before wrapping the peppers, otherwise, you’ll end up with soggy, undercooked bacon and scorched peppers and cream cheese.  I should have followed her advice on this recipe as well.  I think I ended up cooking the poor shrimp for twice as long as the recipe called for because I was paranoid about the raw-looking bacon.  Even though they were cooked longer than completely necessary, they turned out beautifully and Josh and I really enjoyed them. Cheesy Cornbread (Adapted from Hungry Girl 200 Under 200)

Ingredients 1 cup canned cream-style corn 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 1/2 cup Egg Beaters 1/2 cup fat-free sour cream 1/2 cup shredded reduced-fat cheddar cheese 2 tablespoons Splenda 1 1/2 teaspoons baking powder 1/4 teaspoon salt

Preparation Preheat oven to 375 degrees.

In a large bowl, mix flour, cornmeal, Splenda, baking powder and salt, mix well.

In a small bowl, combine all remaining ingredients.

Add the wet ingredients to the dry ingredients in the large bowl and mix until thoroughly combined.

Line 12 muffin cups with baking cups or spray with Pam.  Distribute the batter into the 12 muffin cups evenly.

Bake for 15-20 minutes or until the muffins are firm and light golden brown.   

Bacon-Wrapped BBQ Shrimp (Adapted from Hungry Girl 200 Under 200)

Ingredients 16 large raw shrimp, peeled, deveined, tails removed 8 slices lean bacon 1/2 cup BBQ sauce

Preparation Preheat oven to 425 degrees.

Spray a baking sheet with Pam (I usually cover my baking sheets with aluminum foil and then spray the aluminum to save on dishes).  Put BBQ sauce in a small bowl.  Take 1/2 slice of bacon and coat it with the BBQ sauce.  Wrap the covered bacon around the shrimp and place it, seam side down, on the baking sheet.  Repeat with the rest of the bacon and shrimp.  Spray the wrapped shrimp with Pam lightly.

Bake in the oven until shrimp are cooked through and bacon is crispy, about 10-15 minutes.

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