Everyone today honestly loved the Barefoot Contessa shrimp. I am wondering, considering this party will be fairly large, whether I should go with bacon wrapped shrimp instead. My thinking is that maybe people would take a lot less shrimp if they have to deal with toothpicks, etc., and the extra fat, etc., of the bacon.. Thoughts?? Question--if you do bacon wrapped shrimp, do you do a whole piece of bacon on each shrimp, or only half?? And when you cook it in the oven, do you do it on a rack, or just on a pan? And, I'm thinking this is probably a stupid question, but how well does it re-heat??

Carol, Glad the Paula Dean dip was a hit. Being that everyone loved the shrimp, a la Barefoot, I think I would stay with that. Less work and dealing with the hassle of wrapping bacon around it and cooking it, can take more of your time (and a lot less fat and calories we all are thinking about). Ina's shrimp are delicious and if everyone liked them, stay with it!

Carol, it sounds as you're concerned that you'll run out of shrimp, as it was so popular today. If you offer enough choices, even if you do run out, it won't be a problem. Also, with other choices they won't eat as many shrimp.

That is the issue, worrying about how much shrimp to buy, even.

Eric thinks I should just stick with Ina's shrimp. On the fat and calories level, Paula Deen's dip--as well as just about anything she makes--is right up there!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> It was not greasy though, so definitely the one cup of mayo was the way to go..

Carol, I forgot if you mentioned how many people will be attending this open house?

I'm expecting somewhere between 50 and 100. Hard to know, because it's a business open house.

I use half a piece of bacon. That's all you need to wrap the shrimp. Bake on a cookie sheet. I suppose you could use a rack if you have one the shrimp won't fall through.

OK, thanks. May do some as a test case, to see how much trouble they are..

What are the hours of the party? Do you plan on people coming to the open house for lunch? My rule of thumb is 10 appetizers per person for lunch. Are you planning on serving any platters from which guests can make sandwiches? are you serving wraps and/or paninis? this too will affect the number of appetizers you need per person. If the Open House is more of an after work evening affair then the appetizer count goes up to 14 per person. How many hours is your open house?

It will be approximately 5 to 7 PM. No sandwiches or paninis. Menu probably will be:
* Shrimp--either Barefoot Contessa or bacon wrapped
* Meatballs--storebought Probably--I need something else hot and meatballs would be easy
* Hot artichoke dip
* Veggie tray -- still need to figure out a dip...
* Fruit tray
* Devilled eggs -- probably will have some sliced cheese & maybe pepperoni on this tray also
* Phyllo cups with cranberry, etc in picture
* Chocolate pretzel cookies in picture

Carol, I like this dip:
2 scoops mayo
curry powder to taste
2 tsp vinegar
garlic to taste

It's excellent with veggies. I also like to just a container of sour cream with an envelope of original Hidden Valley Ranch.

Both are simple, but yummy on veggies.

I may try that dip. I am not crazy about Hidden Valley. It's only ok, in my book.

The secret to Hidden Valley is get the Original Buttermilk mix and instead of butter milk use half mayo and half sour cream with a large splash of milk.

OK, thanks. Will try that out..

Here's a veggie dip I've been making for years. It's always asked for.

2 cloves garlic, minced
1 med to lg onion, grated
1/4 cup ketchup
1/4 cup chili sauce
1 cup mayo
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 cup light oil
1 dash Tabasco
1 teaspoon paprika

Liquify in blender, refrigerate 8 hours before serving.

Carol,
for the bacon, I'd partially cook the bacon to soft... so the bacon will be done without overcooking the shrimp...

You don't need to. I make this all the time and the shrimp is never overdone, IF you use pretty large shrimp as I put in the recipe.

Small shrimp, you cook the bacon some first.

What's your definition of a 'small' shrimp? (Isn't that an oxymoron??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />) 33?

Looks interesting! Thanks!

26/30 is a good size. Not quite "jumbo shrimp" or semi boneless ham! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

OK, I rarely buy anything smaller than that anyway..

OK! Made some bacon wrapped shrimp as an appetizer for us tonight. It was good, yes, but the prep and mess makes me decide for sure to do the Barefoot Contessa shrimp. For a small, home party, I might do the bacon wrapped shrimp and maybe scallops.. For this party, sticking with Ina..

Way to go girl, they will love it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Mess? Oh my!

What is the recipe for the Barefoot Contessa Shrimp?

Bacon grease. And my shrimp stuck to the cookie sheet???

Ina Garten shirmp

Before you decide on that Ina Shrimp recipe...give this one a try Ina Garten's Roasted Shrimp with Thousand Island Dressing Very good!

I made the other one and was very happy with it. I personally also don't care for thousand island dressing..

Thanks for the recipe. Sounds good.

Put down parchment paper first... or some Reynolds non-stick foil...

Should have done that, I guess. Didn't think of it ahead of time.

I turn mine over once half way thru and they never stick. The grease I just pour into a paper cup and put in the fridge. Once it hardens, out with the garbage!

Elaine, I am very fussy about shrimp... and I like my bacon crispy...
If they are overdone and get rubbery or stringy, I'm disappointed...
same if the bacon is underdone...
I like my shrimp just cooked thru...
I wouldn't put them in the oven for more than about 10 minutes...
and I use EXTRA JUMBO shrimp... 12-15 count...
another nice addition to the recipe is to top each with a few slivers of lemon zest...

Brian - every time I have made this the bacon has been crispy enough - too crispy and it crumbles off. Too each their own.

Stupidly, I didn't know to turn it over.. I'm also fanatic about crisp bacon, and while it wasn't limp, it wasn't crisp. You should see the bacon I serve, if I'm making a sandwich, etc.! Eric calls it burnt.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Carol, another thought for your party appetizers (don't mean to drive you nuts!) Ina made Savory Palmiers this weekend, the show runs again at 5pm today. If you read the reviews (all 5's) it sounds great. Can be made a day ahead and very easy. Easy to try ahead of time and you could probably adjust the filling to suit your taste. I have seen them made with a tompanade filling. I don't think she has ever made a bad recipe! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Where you are mentioning Cheese and maybe pepperoni, I would replace the pepperoni with Italian Dry Salami.....Really good stuff. Pepperoni has a greasier, waxy kind of texture.

Thanks for the suggestion!