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.
Persons
16
Serving Size
1 shrimp
Ingredients
- • 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.
Instructions
- 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.