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Sunday, June 24, 2012

Garlic, Cream Cheese stuffed, Bacon Wrapped Shrimp

A couple of weeks ago I was beginning to think my creativity was gone so I posted a question on Facebook asking what every one's favorite main dish was, I had a friend mentioned this so I Google'd this and there were quite variations so I took what I learned from them as this is what I came up with and DANG.......  these are good.
A great garnish or an appetizer.

Cheese-Stuffed, Bacon-Crusted Shrimp - Garnish

10 large shrimp, peeled (leaving the final shell segment and tail intact)
2 garlic cloves minced
1/8 cup loosely packed chopped parsley
1/4 teaspoon black pepper
1  ounces Colby Jack shredded
3 ounces cream cheese
10 thin slices of bacon, cut in half

Cut a 1/2-inch deep incision (without cutting through the shrimp) down the inside of each of the peeled shrimp.  Scrape out the (usually dark) vein.

Place the garlic, parsley, black pepper, and cheese in a bowl.  Mix, mash everything together, until thoroughly blended and creamy.  Taste and work in a little salt if you think necessary.

Scoop out a generous teaspoon of the filling and press it evenly over the butterflied part of a shrimp.  Wrap the shrimp in a piece of bacon—to ensure that the bacon crisps make sure it overlaps no more than an inch. Continue until all the shrimp are stuffed and wrapped.

Place a 12” Dutch Oven over medium-high heat 12-15 briquettes.  When thoroughly heated, lay the shrimp in the pan, overlap-side down.  Cook until crisp underneath, about 1 minute, then turn each piece a quarter of a turn cook another minute.  Continue until all 4 sides are browned in the same manner.   The bacon needs to be thin enough that it can crisp in the same time it takes for the shrimp to cook: you’ll know the shrimp are perfect when only a hint of pink translucency remains deep in the butterfly. 

Have fun Cookin'

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