“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!”
2hrs 30mins

Ingredients Nutrition


  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.

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