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Category: Seafood
Prep Time: Cook Time: Total Time:
1/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground cayenne pepper
1/2 tsp paprika
1 tsp dried parsley flakes
1/2 tsp garlic powder
2/3 cup ranch dressing
1/2 tsp dried cilantro
10 slices lean bacon
12 jumbo shrimp
3 fresh jalapeno peppers
1 cup water, room temperature
2-3 oz jalapeno jack cheese
Prepare the seasoning blend by combining salt, black pepper, cayenne pepper, paprika, parsley flakes and garlic powder in a small bowl; set aside. To prepare the dipping sauce, combine the ranch dressing with the cilantro in a medium bowl, stir well to blend and set aside.
Cook bacon slices in a heavy skillet over medium/high heat for 3 minutes per side without letting it brown. (Bacon should be somewhat undercooked so that when it cools it will easily wrap around the shrimp). Remove bacon slices from skillet and drain on paper towels.
Shell shrimp, leaving the last segment of shell and tail. Remove the dark inchvein inch from the back of the shrimp. Cut down into the back of each shrimp without cutting all the way through, forming a pocket for the pepper and cheese. Pour water into a small microwaveable-bowl and add shrimp.
Remove stem ends from jalapeno peppers and slice in half lengthwise; add to bowl with water and shrimp; microwave for 60 to 90 seconds. Shrimp should start to firm up and change color. Immediately drain water from the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place shrimp and pepper slices onto paper towels to drain off excess water. Cut jalapeno slices in half lengthwise and remove seeds and membrane (total of 12 slices).
Cut cheese into 1 inch long slices approximately 1/4 inch thick. Begin stuffing shrimp by placing one slice of jalapeno pepper into the pocket cut in the back of the shrimp, then place a cheese slice over the jalapeno slice. To wrap bacon around shrimp, start wrapping with the thinnest end of the bacon and go 1-and-1/2 times around the shrimp; cut off excess bacon and slide a wooden toothpick through the shrimp, starting with the side where the bacon covers the cheese and piercing through the cut end of the bacon on the other side; repeat with remaining shrimp. Place on a baking sheet and sprinkle a light coating of the seasoning blend over the wrapped shrimp. Broil for 3 to 4 minutes per side or until the bacon begins to brown and the cheese starts to melt. Remove from oven and cool slightly on paper towels to drain excess fat. Serve with dipping sauce. Serves 4 to 6 as an appetizer or may be served over a bed of rice as an entree.
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BACON WRAPPED STUFFED SHRIMP II
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Category: Seafood
Prep Time: Cook Time: Total Time:
1/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground cayenne pepper
1/2 tsp paprika
1 tsp dried parsley flakes
1/2 tsp garlic powder
2/3 cup ranch dressing
1/2 tsp dried cilantro
10 slices lean bacon
12 jumbo shrimp
3 fresh jalapeno peppers
1 cup water, room temperature
2-3 oz jalapeno jack cheese
Prepare the seasoning blend by combining salt, black pepper, cayenne pepper, paprika, parsley flakes and garlic powder in a small bowl; set aside. To prepare the dipping sauce, combine the ranch dressing with the cilantro in a medium bowl, stir well to blend and set aside.
Cook bacon slices in a heavy skillet over medium/high heat for 3 minutes per side without letting it brown. (Bacon should be somewhat undercooked so that when it cools it will easily wrap around the shrimp). Remove bacon slices from skillet and drain on paper towels.
Shell shrimp, leaving the last segment of shell and tail. Remove the dark inchvein inch from the back of the shrimp. Cut down into the back of each shrimp without cutting all the way through, forming a pocket for the pepper and cheese. Pour water into a small microwaveable-bowl and add shrimp.
Remove stem ends from jalapeno peppers and slice in half lengthwise; add to bowl with water and shrimp; microwave for 60 to 90 seconds. Shrimp should start to firm up and change color. Immediately drain water from the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place shrimp and pepper slices onto paper towels to drain off excess water. Cut jalapeno slices in half lengthwise and remove seeds and membrane (total of 12 slices).
Cut cheese into 1 inch long slices approximately 1/4 inch thick. Begin stuffing shrimp by placing one slice of jalapeno pepper into the pocket cut in the back of the shrimp, then place a cheese slice over the jalapeno slice. To wrap bacon around shrimp, start wrapping with the thinnest end of the bacon and go 1-and-1/2 times around the shrimp; cut off excess bacon and slide a wooden toothpick through the shrimp, starting with the side where the bacon covers the cheese and piercing through the cut end of the bacon on the other side; repeat with remaining shrimp. Place on a baking sheet and sprinkle a light coating of the seasoning blend over the wrapped shrimp. Broil for 3 to 4 minutes per side or until the bacon begins to brown and the cheese starts to melt. Remove from oven and cool slightly on paper towels to drain excess fat. Serve with dipping sauce. Serves 4 to 6 as an appetizer or may be served over a bed of rice as an entree.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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