Stuffed Bacon Wrapped Fire Shrimp
From zarbizarre 16 years ago
- 8 minutes to make
- Serves 4
This is the bomb.
Ingredients
- 1 lb. lump blue backfin crabmeat picked thru to remove shells shopping list
- 1 tbsp. butter shopping list
- 1 tbsp. flour shopping list
- 1/2 c. milk shopping list
- 1 tbsp. minced onion shopping list
- 2 slices white bread, cubed, crusts removed shopping list
- 1/2 c. mayonnaise shopping list
- 2 tbsp. lemon juice (1 lemon) separated shopping list
- 1/2 tsp. salt shopping list
- Few dashes pepper shopping list
- 2 tbsp. butter shopping list
- 2-3 medium sized Jalapeño peppers, deseeded and chopped shopping list
- paprika for sprinkling shopping list
- 5 slices bacon cut into quarters shopping list
- 20 jumbo shrimp, peeled, deveined and butterflied with tail shells removed shopping list
How to make it
- Preheat oven on broil to 500F.
- In medium size pan melt butter, mix in flour.
- Slowly add milk stirring constantly to keep mixture smooth and free of lumps.
- Cook, stirring over medium heat until mixture comes to a boil and thickens.
- Mix in onion and bread cubes.
- Allow to cool for about 30 to 45 minutes
- Fold in mayonnaise, 1tbsp. lemon juice, jalapeño and salt and pepper.
- In another pan, melt butter until lightly browned.
- Add crabmeat and toss lightly.
- Combine with sauce mixture.
- Spoon crabmeat mixture evenly into the opened butterflied shrimp.
- Sprinkle paprika over top and fold shrimp to enclose the crabmeat filling..
- Wrap each with 1/4 slice of bacon and push 5 each on 4 bamboo or metal skewers making sure to keep bacon firmly wrapped around the shrimp.
- Place skewers on broiling pan and broil for 7 to 8 minutes, rotating the skewers every 2 min or so. Make sure bacon is slightly crispy and shrimp are cooked all the way thru.
- Remove from broiler and drizzle with remaining tbsp. lemon juice.
floridiangourmet
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" It was excellent "