These bacon-wrapped shrimp have a delicious cream cheese stuffing that's flavored with scallion, hot sauce, onion powder and garlic powder. A little bit of sour cream helps lighten the cream cheese and keeps the filling from becoming too heavy and dense.
Recipe ingredients and notes:
- Please use full-fat sour cream and cream cheese for this recipe. Low-fat products have a higher moisture content and that can cause problems during baking.
- Use regular-cut bacon for this recipe, not thick-cut. (You'll need 7 slices of bacon. Use the remaining bacon from the package to make this bacon chorizo pasta!)
- Extra-large shrimp work best for this recipe because they are large enough to be filled but small enough to cook quickly.
How to precook bacon for wrapping shrimp:
Because the bacon will need a longer cook time than the shrimp, you'll need to precook it. To do that, set the bacon slices on a wire rack on a rimmed baking sheet. Heat the oven to 425 degrees F. and cook the bacon for 6 minutes. That will partially cook the bacon but still leave it pliable enough to be wrapped around the shrimp.
How to prepare shrimp for stuffing:
The cream cheese stuffing will go along the entire outer edge of the shrimp. To create room for the stuffing, take a paring knife and make a slit along the outer edge of the shrimp. (The dotted line shown in the photo below.) Don't cut all the way through the shrimp, go only about ¾ of the way in.
How to stuff shrimp:
I find it easiest to apply the stuffing with a small spatula. Hold the cut shrimp in one hand, then spread the cream cheese stuffing into the backside of the shrimp.
How to serve the shrimp:
Serve the shrimp with a sweet and sour dipping sauce. This sweet, sour and spicy apricot chipotle sauce is perfect!
Is the shrimp stuffing spicy?
No, this stuffing is not spicy at all. The hot sauce only adds flavor; there is not enough of it to make the stuffing spicy.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Bacon-Wrapped Shrimp with Cream Cheese
Equipment:
- knife and cutting board
- measuring spoons
- rimmed baking sheet
- wire rack
- mixing bowl
- electric mixer
- paring knife
- small spatula
Ingredients:
- 7 slices regular-cut bacon (not thick-cut), sliced in half crosswise
- 1 ½ ounces full-fat cream cheese*, softened
- ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon hot sauce, such as Louisiana hot sauce
- 2 teaspoons full-fat sour cream*
- 1 scallion, finely chopped
- 14 extra large shrimp**, thawed, peeled and deveined
Instructions:
- Heat the oven to 425 degrees F.
- Set a wire rack into a rimmed baking sheet. Set the bacon strips onto the wire rack and cook for 6 minutes. (The strips still need to be pliable enough to be wrapped around the shrimp.)7 slices regular-cut bacon (not thick-cut), sliced in half crosswise
- While the bacon is pre-cooking, make the filling and prepare the shrimp.
- Add cream cheese, garlic powder, onion powder, hot sauce, sour cream and scallion to a mixing bowl. Whip with an electric mixer until smooth and creamy (about 1 minute). Set aside.1 ½ ounces full-fat cream cheese*, softened, ½ teaspoon garlic powder, ¾ teaspoon onion powder, ¾ teaspoon hot sauce, such as Louisiana hot sauce, 2 teaspoons full-fat sour cream*, 1 scallion, finely chopped
- Make a slit along the backside of each shrimp, about ¾ of the way into the shrimp. (Don't cut all the way through to the opposite side.)14 extra large shrimp**, thawed, peeled and deveined
- Using a small spatula, fill the backside of each shrimp with filling (about 1 teaspoon per shrimp).
- Wrap each shrimp with one strip of the pre-cooked bacon.
- Set the bacon-wrapped shrimp on the wire rack, seam side down. Return to the 425-degree oven. Cook until the shrimp are cooked and the bacon is crispy (8 to 10 minutes).
Notes:
More stuffed appetizers:
- These stuffed mini peppers with cream cheese and bacon have great flavor from smoked hot paprika.
- For a meaty appetizer try these stuffed portobello mushrooms with sausage and cream cheese.
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