Stuffed Shrimp with Bacon Recipe
1 lb. Mozzarella
12 pcs. big Shrimp (the bigger the better)
Shrimp should be lightly steamed for 30-60 secs. after it has turned orange. Dunk shrimps in really cold water for them to cool off and stop the cooking process. Peel off shrimp then butterfly them up.
Slice up mozzarella in small strips and make sure they the strips are smaller than your shrimps.
Place the strips of mozzarella in open shrimp & it’s important for you to roll up shrimp from its tail to its head while it’s open (butterflied). Rolling it this way will help stop the leaking of mozzarella.
Each piece of cheese-shrimp roll should be wrapped with 1/2 of the bacon slice then place them on a skewer. Barbecue or grill them on moderate flame until bacon appears done.
When butterflieng shrimp, slice them almost all throughout so they are flat open and much easy to handle and roll up.
Fire will flare during cooking because of the fat from bacon. Make sure to turn skewers every now and then so that they will be cooked evenly.
Bacon must be a bit charred after the rolls are done. Shrimps have been steamed earlier because they are slower to get cooked than bacon.
