Recipe: Four Cheese Bacon-wrapped Stuffed Shrimp

by ELYSIAN Magazine

A savory & delicious hors d’oeuvre


2 lbs. of 16/20 fresh Argentina jumbo shrimp, peeled and deveined

1 lb. of bacon

1½ lb. of cream cheese

½ cup shredded Parmesean cheese

2 oz of goat cheese

2 tbs diced celery

2 tbs chopped green onions

1 tbs chopped fresh parsley

Season with salt and pepper to taste

1 tbs dill weed

2 oz of Boursin cheese


Use a fork to blend all ingredients together. Use mixture within 10 days.

Cook bacon until about halfway done. Cut bacon strips in half.

Place shrimp on bacon and roll a marble-sized ball of the seasoned cheese mixture and place it on top of the shrimp. Wrap the bacon around the shrimp and cheese ball, add a slice of jalapeño pepper if desired, and secure with a toothpick.

Put wrapped shrimp on a sheet pan that is lightly coated with non-stick spray.

Cook at 375 degrees F for about 10 minutes.

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