Bacon Stuffed Shrimp

One of my family’s favorite foods is shrimp and another is bacon, so whoever first put bacon and shrimp together found great flavors.  When I tried Bacon Stuffed Shrimp for the first time in Denver many years ago, I was hooked.  I was determined to replicate something very similar down to the avocado chili sauce that it was served with.  This Bacon Stuffed Shrimp recipe is pretty close because my family and friends can not get enough of it.  Bacon Stuffed Shrimp takes a while to make but the end product is delicious.  The prep time is about one hour unless you have kids and pets that keep interrupting you.

 

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Ingredients

Prep Time:   1 hour

• 20-25 extra large or jumbo shrimp (1-2 pounds)
• 2 packages of 8-10 ounce Monterrey Jack Jalapeno cheese block
• 2 packages of thick cut bacon (enough for the number of shrimp you have)
• 1-2 cups of water
• 2 Tablespoons of Lemon juice
• 2 cups of ice cubes
• 1 box of of round toothpicks (no color or it will bleed into the shrimp while cooking)
• Seasonings: garlic powder, coarse black pepper, Worcestershire Sauce,Tony Chacheres Original Creole Seasoning, ground cumin and Adobo All Purpose Seasoning.  For the seasonings, you will just cover the shrimp lightly with each seasoning.  I do not use salt because the other seasonings already have salt in them.  If you are missing a seasoning or two, it does not matter.  Use what you have and add one of your favorites to enhance to your tastes.

Serve with Spanish rice or yellow rice.  We used the box brands.  For the Spanish rice, instead of a can of diced tomatoes, we use a can of Rotel tomatoes.

 

Supplies

• Cutting Board
• Baking Sheet
• Foil
• Knife
• Round toothpicks (not colored)
• Bowl
• Cooking Tongs

 

Directions for Bacon Stuffed Shrimp

• Fill a large bowl with water and ice.
• Peel shell from shrimp and remove both veins if you did not purchase EZ peel shrimp.  Removing the other vein (the under vein) is optional but I always do.  The top vein is the waste vein and that is the one they remove on EZ peel shrimp.  As you peel the shrimp, add to the bowl of ice water.

 

• Half cook the bacon in a frying pan and set to the side.  Do not cook the bacon all of the way or it will be hard to handle by being too crispy to wrap around the shrimp.

 

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• Add the lemon juice to the ice water and mix with your hands.  Allow to sit for about 1 minute and drain the ice water and rinse off the shrimp if it is still dirty.
• Once the shrimp is drained, add the seasonings and mix with your hands.  Set to the side.

 

• Line a baking sheet with foil.
• Pre-heat oven to 360 degrees Fahrenheit.
• Time to assemble the shrimp.  Slice the cheese in small strips and then cut the strips in half again.

 

• Take a piece of bacon and place a piece of cheese, a shrimp and another piece of cheese.

 

• Starting from one end, hold firm and wrap.  Secure with 1 or 2 toothpicks.

 

• Repeat until you fill up the baking sheet with the bacon stuffed shrimp.

 

• Bake uncovered for 15-20 minutes or until brown.

 

My family likes to dip the shrimp in Avocado Green Chile Sauce.  To make this sauce you need 3 medium to large avocados mashed with a fork and 1 cup of Green Chile Sauce and mix well.

 

For another great and easy recipe, try my Ground Turkey Enchiladas.  Click here: https://majorgates.com/recipes/ground-turkey-enchiladas/

 

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