Abuelo Mexican Restaurant's Bacon-Wrapped Stuffed Shrimp - For Appetizer, Main Course or Fajitas

1
Servings
10m
Prep Time
7-8m
Cook Time
17m
Ready In


"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 recipe yields 1 serving
OK

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 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 & Variations


  • 1 skewer, 10 inch

Related

MsPia

Great recipe and nice presentation. I used provolone.

review by:
(18 Aug 2016)

Sheri

I used Mozzarella, Mexican and Pepper Jack cheeses. Made them to go in tortilla wraps along with Mexican rice and beans, lettuce, Pepper Jack cheese, salsa and sour cream stuffed inside my Burrito. So delicious and definitely a repeat!

review by:
(27 Apr 2015)

Gerry

AnnJMe I love this recipe! it makes for great appetizers. I plan to serve this awesome shrimp as a starter over the Mother's Day weekend. Definitely a shrimp lovers must make!

review by:
(1 May 2014)