STREAMING NOW: Simply Nigella

Mexican Filled Shrimp

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are also from a magazine of Mexican food I bought in Mexico ("Cocina Especial: Cocinando Comida Tipica Mexicana"). I love shrimp and although I haven't had the chance to make these yet...they look DELICIOUS! I loooove shrimp and Mexican-style...even better!”
READY IN:
2hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the open shrimp over a flat surface and season with salt and pepper to taste.
  2. Fill each shrimp on the open back part with 1 tablespoons manchego cheese.
  3. Close the shrimp and secure them by rolling around them a slice of bacon. Secure with toothpicks and take them to the fridge 2-3 hours.
  4. Note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
  5. For the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste). Put it in the fridge until used to serve.
  6. In a large skillet, heat the butter and olive oil. Place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
  7. Take the shrimp out and place them over a papel towel to absorb excess oil.
  8. Serve with the chipotle sauce prepared and decorate with some parsley leaves.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: