Recipe by Vanessa
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!
Top Review by ebburtis
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!
- 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
Directions See How It's Made
- 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.