Days like this are perfect for trying new recipes. I love to do that when we’re locked in the house. We were supposed to have a family day out with Dad, helping him check in 800 new little pigs. The kids love to do that while the pigs are small. We couldn’t go today because we had to haul some bagged feed and the weather was NOT going to cooperate. Wet feed = Not cool. #1 daughter is running a fever from her immunizations yesterday. I guess, if we’re lucky we’ll get to go tomorrow. Let’s hope so. The kids are going stir crazy today and I’m going nuts because I need to sit down and relieve my brain of the millions of ideas that were conjured up in some committee meetings I was in yesterday with the Iowa Pork Producers.
Back to the cookin’, good lookin’.
I wanted to go a little ‘fancier’ but easy on the recipe for today. These Bacon Stuffed Shrimp are delicious little packages of heaven and the Thai Sweet Chili Glaze (which you can find at any large supermarket) makes these little bundles even more fantastic!
*As you’ll see in the recipe, I suggest thinly sliced bacon. This ensures that the bacon will become cooked sufficiently. Trust me, the flavor will be better too!
Here are some photos that I took during the process. *Find the full, written recipe at the end of the post.
Here are the filling ingredients. This filling could be stuffed into SO many things! Stuffed into butterflied chicken breast, scooped into wonton wrappers that are sealed and fried, stuffed into pork chops or rolled up in pork tenderloin, placed in a butterflied turkey breast and more.
Terrible photo but here’s the butterflied shrimp with the filling inside.
This is the wrapped up parcel.
Ready for baking.
15 minutes of baking and I’m applying the glaze. Back in the oven for another 5 minutes to set the glaze and…
Bacon Wrapped Crab Stuffed Shrimp with Thai Chili Glaze
By: Cristen www.foodandswine.com
Makes approximately 24-30 large stuffed shrimp
8 oz regular cream cheese
2 TBSP regular mayonnaise
8 oz package imitation crab meat, pulsed in food processor to 1/4-1/2 inch pieces (can use real crab meat too)
1/2 c dry breadcrumbs
3 scallions, green tops only, chopped finely
1/2 tsp Old Bay Seasoning, or other seasoned salt of choice
1/8 tsp ground black pepper
1/8 tsp sea salt
Preheat oven to 400 degrees F. In a large mixing bowl beat cream cheese and mayo for 30 seconds until smooth. Add crab meat, bread crumbs, scallions and seasonings. Mix until combined. Set aside.
3 lbs Extra Large Shrimp (8-12 count),raw, peeled, deveined and butterflied
2 packages of thinly sliced smoked bacon (should yield 12-15 pcs per pkg)
1/2 C Sweet Thai Chile Sauce
2 TBSP chopped chives for garnish, if desired
Lay shrimp out, upside down, tails out, butterflied area open. Press 1 TBSP filling into each shrimp. Wrap in bacon, secure with toothpicks if necessary. Place on a sheet pan. Repeat until each shrimp is filled. Bake at 400 degrees F for 15 minutes. Remove from oven. Brush Sweet Chile Sauce evenly over bacon wrapped shrimp. Return to 400 degree oven for 5 minutes until the glaze is set. Remove from oven, serve immediately.