Mexican Filled Shrimp Recipe

Name: Mexican Filled Shrimp
Yield: 4 servings
Cuisine: American
Ingredients: 36 jumbo shrimp, deveined, and open (like a butterfly); 3 cups manchego cheese, grated; 300 g bacon; 1 12 cups sour cream; 12 cup mayonnaise; 3 chipotle chiles; 2 garlic cloves, minced; 12 cup butter, melted; 12 cup olive oil; fresh parsley leaves, to decorate; salt and pepper

Servings: persons

36 jumbo shrimp, deveined, and open (like a butterfly)
3 cups manchego cheese, grated
300 g bacon
1 12 cups sour cream
12 cup mayonnaise
3 chipotle chiles
2 garlic cloves, minced
12 cup butter, melted
12 cup olive oil
fresh parsley leaves, to decorate
salt and pepper

1
Place the open shrimp over a flat surface and season with salt and pepper to taste.
2
Fill each shrimp on the open back part with 1 tablespoons manchego cheese.
3
Close the shrimp and secure them by rolling around them a slice of bacon.
4
Secure with toothpicks and take them to the fridge 2-3 hours.
5
Note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
6
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).
7
Put it in the fridge until used to serve.
8
In a large skillet, heat the butter and olive oil.
9
Place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
10
Take the shrimp out and place them over a papel towel to absorb excess oil.
11
Serve with the chipotle sauce prepared and decorate with some parsley leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 36 jumbo shrimp, deveined, and open (like a butterfly), 3 cups manchego cheese, grated, 300 g bacon, 1 12 cups sour cream, and more.

Yes, Mexican Filled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Filled Shrimp

How did you like this recipe?

Frequently Asked Questions