Hot Bacon Shrimp
Source of Recipe
From "Tom Fitzmorris's New Orleans Food" by Tom Fitzmorris
Recipe Introduction
"Near as I can tell, this dish infiltrated New Orleans from the West Coast and caught on in a wide variety of restaurants. It's a great party dish: big shrimp butterflied and stuffed with a mixture of mozzarella cheese and jalape�o, wrapped in bacon, and broiled until crispy. Its goodness owes much to the quality of the shrimp we have in New Orleans. Make a million of these: Once people start eating them, they won't be able to stop."
List of Ingredients
◦ 24 large (16-20 count) shrimp, peeled, with tail shell intact, and deveined
◦ 8 ounces mozzarella cheese
◦ 12 slices bacon, cooked until lightly browned but not crisp
◦ 2 Tbsp chopped jalape�o pepper
Recipe
Preheat the broiler. Wash the shrimp and pat dry. Butterfly the shrimp. Cut the cheese into pieces a little smaller than the shrimp. Cut each piece of bacon in half.
Fill the center of each shrimp with about � teaspoon chopped jalape�o, top each with a piece of cheese, and wrap a piece of bacon around all. Secure the bacon with a toothpick.
Place the shrimp on a baking sheet and broil until they turn pink. Turn the shrimp and return to the broiler until the cheese begins to melt. Serve immediately.
Makes 24
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