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Hot Bacon Shrimp

Source of Recipe

From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris


Recipe Introduction

"Near as I can tell, this dish infiltrated New Orleans from the West Coast and caught on in a wide variety of restaurants. It's a great party dish: big shrimp butterflied and stuffed with a mixture of mozzarella cheese and jalapeño, wrapped in bacon, and broiled until crispy. Its goodness owes much to the quality of the shrimp we have in New Orleans. Make a million of these: Once people start eating them, they won't be able to stop."

List of Ingredients

â—¦ 24 large (16-20 count) shrimp, peeled, with tail shell intact, and deveined
â—¦ 8 ounces mozzarella cheese
â—¦ 12 slices bacon, cooked until lightly browned but not crisp
â—¦ 2 Tbsp chopped jalapeño pepper


Recipe

Preheat the broiler. Wash the shrimp and pat dry. Butterfly the shrimp. Cut the cheese into pieces a little smaller than the shrimp. Cut each piece of bacon in half.

Fill the center of each shrimp with about ¼ teaspoon chopped jalapeño, top each with a piece of cheese, and wrap a piece of bacon around all. Secure the bacon with a toothpick.

Place the shrimp on a baking sheet and broil until they turn pink. Turn the shrimp and return to the broiler until the cheese begins to melt. Serve immediately.


Makes 24