Cheese Filled Shrimp Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| 12 colossal-size shrimp (15 per lb.) | ||
| Jack cheese | 2 Ounce | |
| 6 slices bacon, cut in half crosswise | ||
| About 1/3 cup fine dry bread crumbs | ||
| Tomato-based cocktail sauce | ||
Directions
Peel shrimp (leave shell on tail, if desired) and devein.
Starting about 1/4 inch from head end, cut along back of each shrimp to make a pocket about 3/4 inch deep and 1 1/2 inches long.
In center of slit, make a 1/4 inch cut through shrimp.
Cut cheese into 1-inch triangles about 1/2 inch thick.
Tuck 1 point of the triangle into the 1/4-inch cut.
Tightly wrap a half slice of bacon around shrimp to enclose cheese.
Impale a slender wooden skewer through tail end of shrimp and then through bacon and cheese.
If made ahead, cover and chill up until next day.
Coat shrimp in crumbs.
In a deep 3- to 4-quart pan, heat about 2 inches oil until it reaches 350° on a thermometer.
Cook 3 or 4 shrimp at a time, turning if needed, until golden and cheese begins to melt, about 1 1/2 minutes.
Drain shrimp on paper towel-lined pans in a 150° oven, up to 20 minutes.
Starting about 1/4 inch from head end, cut along back of each shrimp to make a pocket about 3/4 inch deep and 1 1/2 inches long.
In center of slit, make a 1/4 inch cut through shrimp.
Cut cheese into 1-inch triangles about 1/2 inch thick.
Tuck 1 point of the triangle into the 1/4-inch cut.
Tightly wrap a half slice of bacon around shrimp to enclose cheese.
Impale a slender wooden skewer through tail end of shrimp and then through bacon and cheese.
If made ahead, cover and chill up until next day.
Coat shrimp in crumbs.
In a deep 3- to 4-quart pan, heat about 2 inches oil until it reaches 350° on a thermometer.
Cook 3 or 4 shrimp at a time, turning if needed, until golden and cheese begins to melt, about 1 1/2 minutes.
Drain shrimp on paper towel-lined pans in a 150° oven, up to 20 minutes.
Chef
