Asiago Pepper Shrimp
November 20, 2015
"For the party buffet or appetizer tray, crispy broiled, bacon-wrapped asiago cheese and jalapeño-stuffed shrimp."
- Serving Size: 1 (34.7 g)
- Calories 69.6
- Total Fat - 4.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 35.2 mg
- Sodium - 280.4 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 7.1 g
- Calcium - 96.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven broiler.
Wash the shrimp and pat them dry. Butterfly shrimp by cutting lengthwise along the back—don't cut all the way through, leaving the tail section intact.
Grate the cheese and mix with jalapeño pepper.
Cut each piece of bacon in half.
Fill the open section of each shrimp with about 1 teaspoon cheese mix. Wrap each shrimp with a piece of bacon, and secure with a wooden pick.
Place shrimp on a broiler pan and broil until bacon is crisp. Turn the shrimp and broil until bacon is done. About 10 minutes or less, total.
No special items needed.
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.
- For the best flavor, choose Asiago cheese that is aged for at least 10 months.
- For a milder flavor, use a jalapeño pepper with fewer seeds and ribs.
- Substitute cheddar cheese for the Asiago cheese. The benefit of this substitution is that cheddar cheese is more widely available than Asiago cheese and is less expensive, making it a more budget-friendly option.
- Substitute turkey bacon for the pork bacon. The benefit of this substitution is that it makes the dish healthier, as turkey bacon is lower in fat and calories than pork bacon.
Coconut-Curry Shrimp Preheat oven to 375°F. Wash the shrimp and pat them dry. Butterfly shrimp by cutting lengthwise along the back—don't cut all the way through, leaving the tail section intact. Mix 1/2 cup of shredded coconut, 1/4 cup of curry powder, and 1 tablespoon of jalapeño pepper. Fill the open section of each shrimp with about 1 teaspoon of the coconut-curry mix. Wrap each shrimp with a piece of bacon, and secure with a wooden pick. Place shrimp on a baking sheet and bake for 10-15 minutes or until bacon is crisp. Serve hot.
Garlic Roasted Potatoes: Roasted potatoes with garlic and herbs make a great side dish to go with the Asiago Pepper Shrimp. The potatoes are roasted in the oven and seasoned with salt, pepper, and garlic, creating a delicious contrast to the cheesy and spicy shrimp. The potatoes are also a great way to add some extra carbs to the meal.
Crispy Baked Asparagus: Crispy Baked Asparagus is a great side dish to pair with the Asiago Pepper Shrimp. The asparagus is roasted in the oven until it is tender and lightly browned, then tossed with a garlic-lemon butter sauce. The asparagus adds a fresh, crunchy texture to the meal, and the citrus from the lemon complements the creaminess of the cheese in the shrimp.
Q: What size shrimp should I use?
A: Use jumbo shrimp, peeled and deveined, 21/25 count for this recipe.
Q: How long should I cook the shrimp?
A: Cook the shrimp for 2-3 minutes, flipping them once halfway through. They should be pink and opaque when done.
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Asiago cheese is a semi-hard Italian cheese that dates back to the Middle Ages. It was named after the town of Asiago in the Veneto region of Italy, where it was first produced.
The jalapeño pepper is a popular ingredient in Mexican cuisine and was named after the city of Xalapa, Veracruz, Mexico. It is believed to have been brought to the United States by immigrants in the early 1900s and has since become a staple in many dishes.