For God did not appoint us to suffer wrath but to receive salvation through our Lord Jesus Christ. He died for us so that, whether we are awake or asleep, we may live together with him. Therefore encourage each other up, just as in fact you are doing.
1 Thessalonians 5: 9-11
Oh guys, you can thank me later for this recipe. No presents needed, just thank you cards will be sufficient in expressing your gratitude. Some of you all may already be familiar with these little bundles of heaven. They are based off a recipe from a Tex-Mex restaurant in Texas called Pappasito’s.
How did I come to learn of this little treasure you might ask? Well, I was working with a coworker in the evening shift sometime last year. Somehow we began talking about food – imagine that, and she mentioned making these for some friends that she had over one evening – to say the least I was intrigued.
I did what any master chef does, and googled the recipe and knew I had found my true love (no offense, Mr. Mead) all my favorite things in one bundle: shrimp √, bacon √, cheese √, and butta √. So I did what any normal person does, and immediately went and bought the ingredients.
I followed the recipe to a T, and it turned out so-so. But I knew this recipe had potential. I accessed what was not so palatable about the original copycat recipe I found. They are as follows: #1 – grill bacon (have you ever tried to cook bacon over an open fire??? Not pretty, unless you prefer it Cajun style, aka blackened. #2 by time bacon was cooked, shrimp was overcooked, bluh. And lastly #3 the shrimp itself had little flavor.
We corrected these three issues by #1 – roasting in an oven, # 2 precooking bacon, and #3 marinating shrimp. Dun – dun! This recipe is now fantastic-o (this may not be a word, but please just go with it, thanks).
So your recipe turns out perfect-o (disclaimer: please read above parenthesized sentence), here are a few helpful links. The first is on how to cook bacon in the oven if you have never tried this method – uum, its awesome! Second link is how to cook shrimp. (Psst, if you ain’t got time to go to the link, your shrimp is cooked if it is the shape of a C, not an O).
Give this a try, let me know what you think. 🙂
- 1 pound of large shrimp (approximately 12 shrimp)
- 1 pound of bacon
- 2-3 jalapenos
- 4 oz block Monterey Jack cheese
- ½ cup butter
- ¼ cup dry white wine (Sauvignon or Pinot)
- 2 tsp garlic powder
- 1 tsp smoked Paprika
- ½ tsp salt
- Preheat oven to 425 degrees Fahrenheit.
- Line a cookie sheet with aluminum foil. Place bacon in a single layer on cookie sheet. (Above is a link on how to cook bacon in oven.) Cook bacon for 12-15 minutes. Remove bacon from oven. Bacon should still be malleable and soft. Place on a paper towel lined plate, set aside.
- Melt butter on stove top or microwave. Add in wine. Beat together until mixed well.
- Peel and devein shrimp if have not already been done.
- Where the shrimp vein was, make a deep slit from tail to tip in each shrimp.
- In a bowl place shrimp and add in ½ of butter mixture and seasonings. Mix together well. Place in refrigerator to marinade, while the below steps are being completed.
- Wash and slice Jalapenos to desired size. They need to be no longer than your shrimp, and approximately a ¼" in width. (For a milder flavor remove seeds, if this is still too warm use either a Poblano or Bell pepper instead.)
- Slice cheese to desired size as well, they should be approximately the same size as sliced peppers.
- Place a cooking rack onto a aluminum foil lined cookie sheet, if using the previously used cookie sheet, remove aluminum foil and place new piece. This will prevent your oven from smoking when placing cookie sheet back into oven.
- Remove shrimp from refrigerator.
- Stuff a piece of cheese and pepper into slit, wrap with bacon. Depending on size of shrimp, use either a whole or half slice of bacon. My shrimp were big enough I needed a whole piece. Then place a toothpick through shrimp to hold bacon in place.
- Place bacon wrapped shrimp onto cooking rack.
- Repeat until all shrimp are placed onto cooking rack.
- Place into oven for 10 minutes, remove from oven and flip shrimp. Place back into oven for another 10 minutes approximately. (Check the above link on how to know when shrimp are cooked perfectly.)
- For the last 2-3 minutes of cooking, I turned the oven onto broil, to crisp up the bacon a slight bit more. This has to be done very carefully. A close eye must be kept on food, it can QUICKLY burn.
- Remove from oven and serve with the rest of the butter/wine sauce.