Bacon-Wrapped Stuffed Shrimp
- Ready In:
- 37mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon chopped fresh chives
- 2 teaspoons seasoned breadcrumbs
- 1 large garlic clove, minced
- 1 teaspoon chopped chipotle chiles in adobo sauce
- 10 bacon, slices halved lengthwise
- 1 lb jumbo shrimp, shelled and deveined (about 20)
directions
- For the filling, in a small bowl, combine cream cheese, chives, breadcrumbs, and garlic. Stir in chiles; cover and refrigerate until needed.
- Coat a grill rack with nonstick cooking spray. Preheat grill to medium (300-350 degrees F). Place bacon on a microwaveable plate lined with paper towels. (For multiple layers of bacon, place paper towels between layers.) Microwave on HIGH for 3 minutes or just until lightly browned but still pliable. (Bacon will be undercooked.) Set aside.
- Cut through the back of each shrimp to butterfly, being careful not to cut all the way through. Open shrimp like a book, and flatten slightly. Spoon 1 teaspoon of the filling evenly onto each shrimp. Close shrimp. Wrap 1 piece of bacon around each shrimp to enclose filling.
- Place shrimp on grill, filling side up. Grill, covered, 4-7 minutes or until shrimp are opaque. Transfer to a platter and serve.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!