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Camarones Rellenos - Bacon-Wrapped Shrimp Stuffed with
Cheese
Recipe by
Chef Marilyn Tausend, Cocina De La Familia
 
cocina de la familia
Serves: 6-8
I N G R
E D I E N T S
1 1/2 cups mayonnaise
3 chilies chipotles en adobo, finely chopped
1 teaspoon of the adobo sauce from the chilies
1 clove garlic, minced
1 tablespoon fresh lime juice
1 tablespoon minced lime zest
12 medium-thick slices lean bacon, cut in half crosswise
24 large shrimp, peeled, deveined and butterflied with tails attached
Freshly ground black pepper, to taste
1 1/2 cups shredded Manchego, Monterey jack or other good melting cheese
About 4 tablespoons olive oil, divided
I N
S T R U C T I O N S
In a bowl or food
processor, combine the mayonnaise, chilies and adobo sauce, garlic, lime
juice and lime zest and stir or process to mix well.
Lay as many bacon slices as will fit in a single layer in a large, heavy
frying pan and cook over medium-low heat until opaque but still soft,
about 5 minutes. Press down with a spatula to keep the bacon flat.
Transfer to absorbent paper to drain. Wipe out the pan and cook the
remaining bacon in the same way.
Dry the shrimp with paper towels. Sprinkle with pepper and stuff with
cheese. Push the sides together and wrap with cooked bacon slice,
covering all the cheese so it wonąt melt out. If necessary, secure with
a toothpick.
In the same frying pan over medium heat, warm 2 tablespoons of the oil.
Add a few of the bacon-wrapped shrimp and fry, turning frequently and
adding more oil as needed to prevent sticking, until the bacon is
browned and the shrimp are pink, about 10 minutes. Transfer to absorbent
paper. Repeat until all shrimp are fried.
Serve the shrimp on plates and accompany with the chipotle mayonnaise. |
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