Really what else is there to even talk about.
Bacon-Wrapped Stuffed Shrimp
(Adapted from this recipe by Chef Rick Bayless)
- 1 lb shrimp, 16-20 count
- 1 lb sliced bacon
- 1/2 block cream cheese
- 2 tbsp shredded fresh mozzerella
- 2 tsp fresh basil
- 2 shallots minced
- 1 clove garlic minced
Wash, shell, devein and butterfly shrimp leaving tail shell intact. Mix cheeses, basil, shallot, and garlic together and season with salt and pepper. Smear some cheese into the shrimp cavity then push it back together. Wrap bacon around shrimp leaving only a little overlap and cutting away extra bacon. Secure with toothpicks and repeat until all shrimp is done. Bring a large cast iron skillet to heat and fry shrimp until done, about 2 minutes a side. Serve hot.