Mexican Stuffed Giant Shrimp (Camarones grandes rellenos de queso)

A recipe for shrimp appetizers, stuffed with cheese and wrapped with bacon… I suggest buying thin slices of bacon for this recipe, but if you feel the bacon you have might be too thick to be cooked in the oven after five minutes, then your bacon might not be fully cooked in time when the shrimps are; one idea to alleviate this problem would be to simply fry the bacon halfway before starting...

Recipe for Mexican Shrimp Appetizers:


* 2 lb. giant shrimp
* salt and pepper, to your taste
* 1/2 lb. grated sharp cheddar cheese
* 2 jalapeno chiles
* 1/2 lb. natural smoked bacon, sliced very thin
* 1 bunch cilantro, chopped
* 4-5 garlic cloves
* butter, as needed
* Oil for frying

Salsa for these stuffed shrimps (optional):
* 2 cups cream
* milk, as necessary
* 1 clove garlic
* 1 onion, finely chopped
* 2-3 canned chipotle peppers
* 1 tsp. chicken broth
* Salt and pepper


1) Clean the shrimp by peeling their shells, remove the veins if it is still there, make a cut lenghtwise from underneath, careful not to cut into the shrimp all the way. Open the shrimp in the traditional butterfly style. Slice the jalapeno chiles in thin strips; also traditionally strips of bacon are too long for wrapping shrimp, so cut the bacon in two.

2) Place the shrimp flat on a plate and there we will fill them with the grated cheese, a little bit of cilantro, one strip of jalapeno and some pressed garlic. Once filled, roll them with strips of bacon around and secure the bacon in place with a toothpick.

3) Preheat the oven to 350 ˚F; place all the stuffed shrimp over a baking sheet with edges and cook them in the oven for the time it takes for the shrimp to become cooked, or about five minutes; this is why we suggested the bacon to be thin so that it can cook in that short period of time.

4) Making the salsa: Fry the onion in a pan with a little bit of butter. Blend all remaining ingredients except milk, then pour everything back to the skillet and simmer over medium-low for a few minutes. Adjust thickness of salsa with a little cold milk and refrigerate a little bit before serving.

a hot pepper

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