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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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These are also from a magazine of Mexican food I bought in Mexico ( Cocina Especial: Cocinando Comida Tipica Mexicana ). I love shrimp and although I haven't had the chance to make these yet...they look DELICIOUS! I loooove shrimp and Mexican-style...even better! Ingredients:
36 jumbo shrimp, deveined, and open (like a butterfly) |
3 cups manchego cheese, grated |
300 g bacon |
1 1/2 cups sour cream |
1/2 cup mayonnaise |
3 chipotle chiles |
2 garlic cloves, minced |
1/2 cup butter, melted |
1/2 cup olive oil |
fresh parsley leaves, to decorate |
salt and pepper |
Directions:
1. Place the open shrimp over a flat surface and season with salt and pepper to taste.
2. Fill each shrimp on the open back part with 1 tablespoons manchego cheese.
3. Close the shrimp and secure them by rolling around them a slice of bacon. Secure with toothpicks and take them to the fridge 2-3 hours.
4. Note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
5. For the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste). Put it in the fridge until used to serve.
6. In a large skillet, heat the butter and olive oil. Place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
7. Take the shrimp out and place them over a papel towel to absorb excess oil.
8. Serve with the chipotle sauce prepared and decorate with some parsley leaves.
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