Summer is here, time to take advantage of the outdoors, entertain with family and friends, while enjoying the warm weather. Dishes served should be quick, easy, elegant and impressive. These bacon wrapped shrimps stuffed with cheese fits the bill and makes for a great appetizer. They can be cleaned, stuffed, wrapped ahead and cooked just before serving. A crowd pleaser and definite hit, so ensure to double the quantity.
The rashers are cut into half, pre-cooked until pliable, left to cool while the shrimps are stuffed with cheese. Then, wrapped with bacon and secured with a toothpick. Placed on a wire rack over a baking sheet lined with aluminum foil. Baked for 10 minutes at 400 F or 200 C. Finally, broiled for a couple of minutes to crisp the bacon. A tasty surf and turf combo with the sweet surprise of cheese in between. Tex-Mex cheese, a blend of shredded mozzarella, cheddar and monterey jack is used that lends its delicious cheesy flavour with a subtle kick of heat, exciting and irresistible.
The rashers are cut into half, pre-cooked until pliable, left to cool while the shrimps are stuffed with cheese. Then, wrapped with bacon and secured with a toothpick. Placed on a wire rack over a baking sheet lined with aluminum foil. Baked for 10 minutes at 400 F or 200 C. Finally, broiled for a couple of minutes to crisp the bacon. A tasty surf and turf combo with the sweet surprise of cheese in between. Tex-Mex cheese, a blend of shredded mozzarella, cheddar and monterey jack is used that lends its delicious cheesy flavour with a subtle kick of heat, exciting and irresistible.
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Bacon Wrapped Shrimps Stuffed With Cheese
(Serves 8)
Ingredients:
1 pack of bacon rashers (500 grams)
30 large shrimps
2 cups shredded cheese (use choice of cheese, as desired)
a dash of chilli powder
a dash of pepper powder
30 toothpicks
Method:
Preheat oven to 350 F or 180 C.
Line a baking tray with aluminum foil and place a wire rack on top. Cut each rasher into two halves and place on the rack. Cook in the oven for 10 minutes until slightly cooked but still pliable. Set aside to cool.
Shell prawns leaving the last segment along with the tail. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Wash and pat dry well with paper towels.
Season shrimps with chilli and pepper powders. Top each shrimp with cheese.
Wrap stuffed shrimps with bacon and secure with a toothpick. Transfer on the wire rack.
Bake for 10 minutes, then change oven setting to broil (top grill) and cook for 2 minutes until bacon is crisp.
Serve hot with cocktail sauce.
Note:
(Serves 8)
Ingredients:
1 pack of bacon rashers (500 grams)
30 large shrimps
2 cups shredded cheese (use choice of cheese, as desired)
a dash of chilli powder
a dash of pepper powder
30 toothpicks
Method:
Preheat oven to 350 F or 180 C.
Line a baking tray with aluminum foil and place a wire rack on top. Cut each rasher into two halves and place on the rack. Cook in the oven for 10 minutes until slightly cooked but still pliable. Set aside to cool.
Shell prawns leaving the last segment along with the tail. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Wash and pat dry well with paper towels.
Season shrimps with chilli and pepper powders. Top each shrimp with cheese.
Wrap stuffed shrimps with bacon and secure with a toothpick. Transfer on the wire rack.
Bake for 10 minutes, then change oven setting to broil (top grill) and cook for 2 minutes until bacon is crisp.
Serve hot with cocktail sauce.
Note:
- Tex Mex cheese was used, a blend of shredded mozzarella, cheddar and monterey jack. You can use a combination of your favourite cheese.
- Do not overcook the prawns.
- No salt is used.
- There are 15 strips of bacon in a 500 grams pack.
- Cocktail sauce recipe, click here.
- Purchase Wilton Rack at: https://amzn.to/2Kse05p
