SHRIMP-BACON(A) USENET Cookbook SHRIMP-BACON(A)
STUFFED SHRIMP WITH BACON
SHRIMP-BACON - A high-cholesterol appetizer with shrimp,
cheese, and bacon
INGREDIENTS (Serves 2-4)
12 large shrimp (The larger the better)
1 lb low moisture mozzarella
1 lb bacon (as little fat as possible)
(1) Steam shrimp lightly-just about 30-60 seconds
after they begin to turn orange.
(2) Plunge shrimp into ice water to cool. Do this
(3) Peel and butterfly the shrimp.
(4) Cut the mozzarella into strips that are a little
smaller than the shrimp.
(5) Put mozzarella in shrimp and (this is important)
roll shrimp from tail to head while it is open
(butterflied). This keeps the cheese from leak-
(6) Wrap shrimp-cheese roll in 1/2 slice of bacon and
put on skewer.
(7) Cook on grill or barbecue, over moderate heat,
until bacon looks done.
When shrimp are butterflied, cut them almost all the way
through so they can lay flat when open. This makes them
easier to roll. The fire will flare up due to bacon fat.
Turn the skewers often to cook evenly. The bacon should be
slightly charred when done. The reason why the shrimp are
cooked lightly first is that they tend to cook slower than
Difficulty: easy to moderate. Time: 5 minutes preparation,
5 minutes cooking. Precision: no need to measure.
Rutgers University, Newark, New Jersey
From: firstname.lastname@example.org (Heinz Kindlimann)
Subject: RECIPE: Green shrimp soup
Date: 18 Jul 86 03:39:49 GMT
Organization: Swiss Federal Institute of Technology, Zurich
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