Sals' Stuffed Shrimp
Ingredients
- 2 lbs. 16 to 20 Count Shrimp or Prawns thawed
- 1 pkg. 10 oz. Frozen Chopped Spinach thawed and squeezed dry
- 16 to 20 Slices of thin Sliced Bacon, cut in half
- 1 pkg. 3.5 oz. Crumbled Feta Cheese
- 1/4 tsp. Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 tsp. Ground Nutmeg
- Lemon wedges and greens, garnish
Directions
Shell shrimp and de-vein, leaving tails on, and butterfly. Mix the dry spinach, crumbled feta, salt, pepper and nutmeg together. I use a fork. Stuff the butterflied shrimp with about 34 tbs. of the spinach mixture. Wrap the stuffed part of the shrimp with slice of the bacon stretching to cover and secure. Place the wrapped shrimp on a broiler pan top with the seam side down. Broil about 8 inches from the heat source for 12 to 20 minutes, or until the bacon is done.
Serving
Place 1 or 2 grilled stuffed shrimp on a greens covered plate, and place one or more of the following sauces in individual dipping cups on the plate. Add a wedge of lemon.
Sauces
Spicy Cocktail Sauce
Honey Mustard Sauce
Sweet and Sour Sauce
Soy Sauce
Louisiana Hot Sauce
Blue cheese dressing
Ranch Dressing
Serves 16 to 40
Notes:
1. This recipe easily multiplies or divides depending on your needs.
2. The shrimp may also be stuffed with any of the following Drained Cottage or Ricotta Cheese mixed with shredded cheese of your choice finely chopped broccoli or cauliflower mixed with shredded cheese of your choice chopped canned jalapeno peppers mixed with shredded Monterey or Pepper Jack cheese Use your imagination.
Sally Gay, Coeur d Alene, ID
