"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp "Camarones" Rellenos Recipe

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This recipe for Shrimp "Camarones" Rellenos, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Bouquet Woods
Added: Saturday, April 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
24 10-15 count shrimp, peeled and deveined
1/2 ounce fresh cilantro, finely chopped
1 lb mixed monterrey jack and cheddar cheese, shredded
1 whole jalapeno pepper, seeded and finely chopped
24 slices bacon, cut in 4 inch slices
canola oil for frying
24 toothpicks

Directions:
Directions:
Mix thoroughly cilantro, cheese and pepper. Lay out bacon
on workspace. Place shrimp uncut side down across bacon
strips and flatten, leaving 1/2 inch on one side. Place approx.
1 tablespoon of cheese, compacted, in the cavity of the
shrimp. Roll up the bacon over the shrimp as tightly as
possible and secure with toothpick.

In a saute pan heat oil and fry bacon wrapped shrin in pan
until bacon is crisp and brown, turning while cooking. Place in
300 degree oven for 6-8 min to finish. Remove toothpicks and
serve.

Number Of Servings:
Number Of Servings:
8 servings/3 each
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great appetizer, serve with Chardonnay if you like.

 

 

 

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