1poundshrimp; 16-20 per pound or largerpeeled, deveined, tail on; gulf shrimp
3ouncescream cheesesoftened
20slicespickled jalapenosabout 1 ounce
10slicesthin-sliced baconCut in half
4ouncesolive oilfor frying; not included in nutritional calculation
2Tablespoonssweet red chili sauce
Instructions
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. Don't cut all the way through.
Spread about 1 teaspoon of softened cream cheese in the pocket of each piece of shrimp.Note: to soften cream cheese, place it in a microwave safe bowl and cook on high for 10 seconds.
Place one pickled jalapeno on top.
Wrap each shrimp in a piece of bacon, gently stretching the bacon a little as you do it and slightly overlapping the edges. Leave the tail exposed.
Add olive oil to a deep skillet and heat to a medium-high temperature. The oil should cover about half of the shrimp when it is on its side in the pan.
Add shrimp to the pan and cook for about 3-4 minutes on each side or until bacon is brown and crispy and the shrimp are cooked through.
Remove shrimp to a plate lined with paper towels to drain. Brush cooked shrimp with sweet red chili glaze and enjoy.
Video
Notes
You'll find more expert tips and step-by-step pictures above!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.