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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these! Ingredients:
20 uncooked medium shrimp, peeled and deveined |
4 ounces cream cheese, softened |
10 bacon strips |
1 cup king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
2 cups panko (japanese) bread crumbs |
oil for deep-fat frying |
Directions:
1. Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks.
2. In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving. Yield: 20 appetizers.
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