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Red LobsterŪ Bacon-Wrapped Stuffed Shrimp
Recipe By: MaryBeth
Categories: Fish/Seafood
Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash ground black pepper
1 dash cayenne pepper
1 dash allspice
Dipping Sauce
1/3 cup ranch salad dressing
1/4 teaspoon cilantro -- dried, or 1/2 teaspoon fresh minced cilantro
5 pieces bacon
5 large shrimp
3 slices jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of cheese on
top, and wrap it all up with bacon.
When skewering, be sure to face all the shrimp the right direction --
like a tight little Rockettes kick line.
1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
cook it all the way to crispy. You want undercooked bacon that, when
cool, will easily wrap around the shrimp. Cook the bacon about 3
minutes per side, and don't let it brown. When the bacon is done lay
it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then cut
down into the back of the shrimp, without cutting all the way through,
so that the shrimp is nearly butterflied open. This will make a
pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
peppers and microwave for 60 to 90 seconds. Shrimp should be starting
to firm up and change color. Immediately pour the water out of the
bowl, remove the jalapeno slices and pour cold water over the shrimp.
Place the the shrimp and jalapeno pepper slices onto paper towels to
drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
removing the seeds. You should now have 6 jalapeno slices -- you'll
need 5 of these. Place one slice into the slit on the back of a shrimp.
Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it
on the jalapeno slice. Wrap a piece of bacon around the shrimp,
starting where the cheese is. Start wrapping with the thinnest end of
the bacon. Go 1 1/2 times around the shrimp and then cut of the excess
bacon and slide a skewer through the shrimp, starting with the end
where the cheese is and piercing the cut end of the bacon on the other
side. Repeat with the remaining shrimp and slide them onto the skewer
with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle a
very light coating of the seasoning blend over the shrimp, then broil
for 3 to 4 minutes or until the bacon begins to brown and the cheese
begins to ooze. Serve over a bed of rice if desired. Feed the left
over bacon pieces to the dog while you scarf out on the shrimp.
Serves 2 as an appetizer.
It's shrimp, it's bacon, it's cheese; what's not to like? It's one of
the latest tasty appetizers on the Red Lobster menu, and now you can
dupe it at home. Find some large shrimp, a wooden skewer, and cook
the bacon about halfway to done before you begin. Mix up a clone of
Red Lobster's top secret seasoning and the cilantro-ranch dipping
sauce, and you're minutes away from scarfing down a delectable dish
that's meant to be a teaser for what's to come. Looks like you'd better
make the main course a real doozy.
742 Calories; 67g Fat (80.0% calories from fat); 27g Protein;
10g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 2157mg Sodium. |
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