Weight Loss Surgery Kitchen - Fish and Seafood Recipes

Kitchen > Fish & Seafood > Manchego Stuffed Shrimp

Manchego Stuffed Shrimp

Although this is presented here as an appetizer it most certainly makes a full meal for us weight loss surgery folks. The recipe calls for Manchego cheese which is a a famous Spanish Cheese. Manchega sheep graze in Albacete, Civdad Real, Cuenca and Toledo to provide milk for this slightly piquant cheese. Dry on the palate with a lingering aftertaste. It is available in larger supermarkets and specialty stores. You may substitute goat cheese if you prefer. (For a milder cheese mixture combine 1 pound of cream cheese with 1 pound grated Monterey Jack cheese). The sauce adds heat, adjust the amount of chipotle to your personal taste preferences.

Ingredients:
36 jumbo shrimp, deveined, and butterflied
3 cups manchego cheese, grated
1 pound bacon
1 clove garlic, minced
1/4 cup butter, melted
1/4 cup olive oil
salt and pepper

Sauce:
1 1/2 cups sour cream
1/2 cup mayonnaise
3 chipotle chiles canned in adobo sauce
2 garlic cloves, minced

fresh parsley leaves for garnish

Directions:
Place the open shrimp over a flat surface and season lightly with salt and pepper.
Fill each shrimp on the open back part with 1 tablespoon grated manchego cheese.
Close the shrimp and secure them by rolling a slice of bacon around each one. Secure with toothpicks refrigerate 1 hour to firm the cheese.

In a medium bowl combine the sour cream, mayonnaise, chipotle chilies and garlic. Cover and refrigerate until serving.

In a large skillet, heat the butter and olive oil to medium high. Working in small batches cook the shrimp until bacon is done and shrimp is opaque - about 6-8 minutes. Remove to a paper towel lined tray and allow to drain. Serve with chipotle sauce and garnish with chopped parsley leaves.

Serves 18 - 2 shrimp each. Per serving: 294 calories, 11 grams protein, 27 grams fat (10 saturated), 1 gram carbohydrate.