Gorgonzola Stuffed Shrimp Wrapped in Bacon
A classic taste combination. Bringing together the shrimp, bacon and Gorgonzola is a crowd pleaser. Add in the char note from the grill/roasting and you have a winner.
- • 10 strips Oscar Mayer* bacon
- • 16 jumbo shrimp (8 to 12 per pound count)
- • 5 ounces gorgonzola cheese
- • Kosher salt and pepper
- Yes I worked for Kraft for 35 years and still own stock in the company. Past that noise, I like to use Oscar Mayer bacon in this dish because of the mild smoke flavor. Quite often, the smoke flavor in bacon is too strong and simply overpowers the shrimp.
- Preheat oven to 400°.
- With a large kitchen knife, slice the bacon lengthwise and place the half strips on a baking sheet to precook them in the oven. This should only take about five minutes as you want to slightly render the bacon but not cook it to a point where it isn’t still pliable.
- Take most of the shell off of the shrimp, leaving the tail/shell on, and devein the shrimp.
- With a sharp knife, butterfly-cut the shrimp in half, being careful to split it but not cut through.
- Lay the butterflied shrimp on a work surface. Sprinkle with salt and pepper and place a stick of gorgonzola (1 ½-in long and 3/8-in thick) on each shrimp.
- Wrap the shrimp/gorgonzola in the bacon strip. There is no simple way to do this. You just have to wrestle with the bacon/shrimp, trying to get good coverage and as tight a wrap as possible.
- Place the bacon-wrapped shrimp on a grill grid/grate.
- Preheat grill to 500-600° (as hot as you can get it).
- Preheat your oven to broil.
- Cook your shrimp on the grill until the bottom of the shrimp is nicely charred.
- Finish the shrimp under the broiler in your oven to crisp the bacon.