12 large shrimp (the larger the better)
1 lb mozzarella (low-moisture)
1 lb bacon (as little fat as possible)
A Recipe for
Stuffed Shrimp With Bacon
Worries go down better with soup. |
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This Recipe for Stuffed Shrimp With Bacon is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Stuffed Shrimp With Bacon from the recipe cookbook of Recipes-to-go (Barbecue)
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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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Steam shrimp lightly, just about 30-60 seconds after they begin to
turn orange. Plunge shrimp into ice water to cool. Do this
immediately. Peel and butterfly the shrimp.
Cut the mozzarella into strips that are a little smaller than the
shrimp. Put mozzarella in shrimp and (this is important) roll shrimp
from tail to head while it is open (butterflied). This keeps the
cheese from leaking.
Wrap shrimp-cheese roll in 1/2 slice of bacon and put on skewer. Cook
on grill or barbecue, over moderate heat, until bacon looks done.
When shrimp are butterflied, cut them almost all the way through so
they can lay flat when open. This makes them easier to roll. The fire
will flare up due to bacon fat. Turn the skewers often to cook
evenly. The bacon should be slightly charred when done. The reason
why the shrimp are cooked lightly first is that they tend to cook
slower than the bacon.
NOTES:
* A high-cholesterol appetizer with shrimp, cheese and bacon. Yield:
Serves 2-4.
: Difficulty: easy to moderate.
: Time: 5 minutes preparation, 5 minutes cooking.
: Precision: no need to measure.
: Robert Diamond
: Rutgers University, Newark, New Jersey
: diamond@andromeda
: Copyright (C) 1986 USENET Community Trust
Serves: 2
Stuffed Shrimp With Bacon Recipe brought to you by Recipes To-Go