Abuelo Mexican Restaurant's Bacon-Wrapped Stuffed Shrimp - For Appetizer, Main Course or Fajitas
Recipe: #11919
January 20, 2014
"Bacon-wrapped succulent shrimp stuffed with fresh jalapeno slivers and blended cheeses, these shrimp are grilled on skewers. They can be prepared as Fajitas, adding shredded Cheddar and Jack cheese, salsa, guacamole, and sour cream in fresh tortillas, but I have also made them to have with Mexican rice and Mexi-corn or Mexican Street Corn, and have also made them as appetizers. No matter how I have served them, they are amazing!"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (261.3 g)
- Calories 322.9
- Total Fat - 15.8 g
- Saturated Fat - 6 g
- Cholesterol - 252.5 mg
- Sodium - 1534.4 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 1.6 g
- Sugars - 1 g
- Protein - 38.6 g
- Calcium - 293.3 mg
- Iron - 0.9 mg
- Vitamin C - 38 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Shrimp Preparation: Using gloved hands and a cutting board slice open or “butterfly” the belly of the shrimp being careful to not cut all the way through the shrimp.
Step 2
Insert jalapeno sliver into butterfly of shrimp pushing it into tail section for skewering.
Step 3
Stuff 1/4 ounce mixed cheese into each shrimp
Step 4
Press shrimp closed.
Step 5
Using one slice of bacon, place bacon strip across bottom half of shrimp, and then wind remaining bacon around shrimp toward the tail. Overlap bacon slightly covering entire shrimp.
Step 6
Repeat steps for remaining shrimp, putting 3 shrimp on a skewer.
Step 7
Discard all remaining cheese after all shrimp is prepped and skewered.
Step 8
Shrimp Cooking Procedure: Lightly season both sides of skewers with salt and pepper.
Step 9
Place on a clean grill, over medium heat, and grill for approximately 4 minutes.
Step 10
Turn skewer, and continue cooking an additional 3-4 minutes being careful to cook bacon completely.
Tips
- 1 skewer, 10 inch
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh extra-jumbo shrimp for the best flavor and texture.
- Using a mix of Monterey Jack and Cheddar cheese gives the dish a creamy, cheesy flavor.
- Substitute turkey bacon for pork bacon to reduce fat and cholesterol content. The benefit of this substitution is that it allows for a lighter and healthier version of the dish that still has the same flavor and texture.
- Substitute vegan cheese for the Monterey Jack and Cheddar cheese mix to make the dish vegan. The benefit of this substitution is that it allows for a vegan version of the dish that still has the same flavor and texture.
Jalapeno-Cheese Stuffed Shrimp Prepare the shrimp as directed, omitting the bacon. Place the stuffed shrimp on a greased baking sheet. Sprinkle with additional cheese and jalapeno slivers. Bake at 350°F for 15 minutes or until the shrimp are cooked through.
Spinach-Feta Stuffed Shrimp Prepare the shrimp as directed, omitting the bacon. In a small bowl, mix together 1/2 cup crumbled feta cheese, 1/4 cup cooked, chopped spinach, and 1 tablespoon minced garlic. Place the stuffed shrimp on a greased baking sheet. Sprinkle with the feta cheese mixture. Bake at 350°F for 15 minutes or until the shrimp are cooked through.
Mexican Street Corn Salad - A zesty and flavorful side dish that pairs perfectly with Bacon-Wrapped Stuffed Shrimp. This salad is made with fresh corn, red peppers, red onions, jalapenos, lime juice, and cilantro, giving it a bright and delicious flavor. The sweetness of the corn combined with the heat of the jalapenos and the tang of the lime juice is the perfect complement to the savory bacon-wrapped shrimp.
Chipotle-Lime Grilled Chicken: This juicy and flavorful grilled chicken is the perfect complement to the Mexican Street Corn Salad. The smoky and spicy chipotle-lime marinade gives the chicken a delicious flavor and the charred edges add a great texture. The sweetness of the marinade also pairs nicely with the jalapenos and lime juice in the salad, creating a balanced and delicious meal.
FAQ
Q: What type of cheese should I use?
A: You should use a mix of both Monterey Jack and Cheddar cheese, shredded.
Q: How do I melt the cheese?
A: You can melt the cheese in the oven by preheating the oven to 375°F, adding the shredded cheese to a baking sheet, and baking for 8-10 minutes. Alternatively, you can melt the cheese in a saucepan over medium heat, stirring occasionally until melted.
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Fun facts:
Fun Fact 1: This recipe is inspired by the classic Mexican dish, Fajitas. Fajitas were made popular in the U.S. in the 1970s by the legendary chef, Paul Prudhomme, who served them at his restaurant in San Antonio, Texas.
Fun Fact 2: The Mexican restaurant Abuelo, which this recipe is inspired by, is owned by the famous Mexican actor, Eugenio Derbez. He opened the restaurant in 2005 and it has since become a popular destination for Mexican cuisine.