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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When we lived in Indio, CA, this was one of our favorite meals served at a great authentic Mexican restaurant! I recreated the recipe and enjoy it to this day in Northern CA. Beware, it's spicy! Serve with mexican rice, refried beans and warmed corn or flour tortillas. Ingredients:
20 large raw shrimp, peeled and deveined |
5 -6 chipotle chiles in adobo, stemmed and seeded (use gloves if you plan to touch these chiles or use a knife and fork) |
10 slices bacon, each cut in half |
monterey jack cheese, grated |
oil (for frying) |
Directions:
1. Slice raw shrimp down the back side to form a small pocket.
2. Slice chipolte chiles into very thin strips; Place one strip in shrimp pocket.
3. Wrap one half slice of bacon around shrimp.
4. Continue this process until all shrimp are stuffed and wrapped.
5. Place small amount of oil in a non-stick skillet; place shrimp in skillet and fry over medium heat until bacon crisp and shrimp no longer pink.
6. Remove shrimp and place in a casserole dish.
7. Sprinkle with Monterey Jack Cheese.
8. Place in broiler to just melt the cheese.
9. Serve immediately.
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