Prep 2 hrs
Cook 30 mins
These are also from a magazine of Mexican food I bought in Mexico ("Cocina Especial: Cocinando Comida Tipica Mexicana"). I love shrimp and although I haven't had the chance to make these yet...they look DELICIOUS! I loooove shrimp and Mexican-style...even better!
- 36 jumbo shrimp, deveined, and open (like a butterfly)
- 3 cups manchego cheese, grated
- 300 g bacon
- 1 1⁄2 cups sour cream
- 1⁄2 cup mayonnaise
- 3 chipotle chiles
- 2 garlic cloves, minced
- 1⁄2 cup butter, melted
- 1⁄2 cup olive oil
- fresh parsley leaves, to decorate
- salt and pepper
- Place the open shrimp over a flat surface and season with salt and pepper to taste.
- Fill each shrimp on the open back part with 1 tablespoons manchego cheese.
- Close the shrimp and secure them by rolling around them a slice of bacon. Secure with toothpicks and take them to the fridge 2-3 hours.
- Note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
- For the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste). Put it in the fridge until used to serve.
- In a large skillet, heat the butter and olive oil. Place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
- Take the shrimp out and place them over a papel towel to absorb excess oil.
- Serve with the chipotle sauce prepared and decorate with some parsley leaves.
I adapted this recipe to take the fussiness out, but used the ingredients. I made the sauce as directed, but added a small handful of cilantro and some lime juice. I used 2 chipotles in adobo, assuming that's what the recipe was calling for. Then I cooked the bacon until crisp, removed it, then cooked some onions and bell pepper in the bacon grease, added the shrimp and when done crumbled the bacon over, stirred in a bit of the sauce and then topped with the cheese. Excellent!
These are a commonly requested item in my household -- everyone loves them, even my 82-year-old Gram! I originally saw this recipe in a Williams-Sonoma Mexican cookbook that I have, but I came across this Zaar-posted one while poking around and thought it needed a review. A tad bit fussy to assemble, especially if you opt for the shredded cheese instead of the chunks, but totally worth it. Even if you can't find good thick bacon, the thinner cut bacon will work fine as long as it's meaty. I found that any extra dipping sauce works really well as a spread for chicken panini, too. Yummy stuff, thanks for posting!