Stuffed Bacon-Wrapped Shrimp with Cream Cheese

I call these OMG shrimp. That's what everyone says when they try one! Don't worry. They're not too spicy, especially brushed with sweet chili sauce.

Don't stress that they'll be too much work either. I've broken down the process and have step-by-step pictures below. It takes about 10 minutes to assemble and another 10 minutes to cook them on the stovetop.

They're perfect for a low-carb game-day tapas menu. But, you can easily turn this into a fancy main dish too. Serve bacon-wrapped shrimp stuffed with cream cheese over grits and call it Voodoo Shrimp like Walk-On's Sports Bistreaux does. We suggest these cheesy cauliflower grits!

Ingredients and Substitutions

Here's what you'll need to make the recipe:

• Shrimp - Peeled and deveined, jumbo-sized or larger shrimp will allow plenty of room for the filling. Leave the tail on so it's easy to pick up at serving time.
• Bacon - Use thin-sliced bacon so it will crisp quickly. Each slice will be cut in half.
• Cream Cheese - Soften it in the microwave for about 10 seconds so it is spreadable.
• Jalapenos - We purchased a jar of sliced jalapenos that were pickled, which made them sweet. This type of pepper is already on the mild side. Any type of pepper or none at all can be used.
• Sweet Red Chili Sauce - You'll find this in the ethnic or condiment sections of larger grocery stores. It's made with sun-ripened whole chili peppers blended with garlic. In a pinch, a combination of honey and hot sauce is a substitute. Use leftover sauce to make creamy poke sauce!

Directions with Pictures

Here's how to make the recipe:

1. Using a paring knife, make a deep slit that goes about ¾ of the way through the back of each shrimp to form a pocket. Stop when you get to the tail, leaving it in place. Don't worry if you happen to poke through to the other side in a few spots. The bacon holds everything together.
2. Spread cheese into the open pocket.
3. Place a jalapeno slice on top.
4. Wrap half a slice of bacon around the shrimp, gently stretching it as you go along. Slightly overlap the edges and stop when you get to the tail so it's still exposed.
5. Add shrimp to a skillet with olive oil heated over medium-high heat. The oil should cover about half of the shrimp when it is on its side in the pan. Cook shrimp for 3-4 minutes on each side or until the shrimp is cooked through and the bacon is crispy.
6. Remove shrimp to a plate lined with paper towels. Brush each one with a sweet red chili sauce and arrange on a serving platter. Enjoy!

Tip: Do a test run with one or two shrimp to confirm the best timing before cooking the rest.

Top with fresh parsley for garnish!

Storage and Make Ahead

Stuffed Bacon-Wrapped Shrimp are best enjoyed right away.

Make-Ahead: Prepare the recipe up to one day ahead of time, but don't cook it. Store prepared shrimp in the refrigerator in a covered container until ready to cook.

Storage: If you have leftovers, store them in an airtight container in the refrigerator for one to two days. Reheat in the oven at 350 °F for about 10 minutes or until warmed through.