Monday, August 12, 2013

Cheesy Shrimp Bake Appetizers

This makes a great appetizer or side dish with any meal.  Serves 2.

Hot from the oven!
12 oz. medium raw shrimp, peeled
3 tsp. sesame oil
1 large clove of garlic, smashed & minced
3 tbl. dry sherry
2 strips of bacon, cut into small pieces (1/4” or so)
1 mild pepper (like a Bell or Cubanelle), seeded cut into thin strips, then in half
½ medium onion, thinly sliced them cut the slices in half
juice of half a lime
3 tbl. coarsely grated Monterey Jack and Cheddar cheese mix
pepper to taste

·         Mix the shrimp, 1 tbl. of the sesame oil, garlic and 1 tbl. of the sherry in a bowl, then refrigerate until ready to use
·         In a medium skillet, cook the bacon over medium heat until just starting to brown, then remove to a small bowl.
·         To the skillet, add 2 tsp. of sesame oil and increase heat to high, then add the peppers and onions and stir fry until lightly browned, then remove to the bowl with the bacon
·         To the skillet add the shrimp mix and return to high heat, cooking and stirring often until the shrimp is cooked (just a few minutes)
·         Remove the shrimp and divide between two individual casserole dishes
·         Squeeze the lime juice evenly over the shrimp
·         Reduce the skillet to medium heat and deglaze the pan with 2 tbl. of the sherry, stirring well for about 2 minutes
·         Top the shrimp with the bacon/onion/pepper mixture, and top with the cheese mix
·         Spoon the deglazed skillet drippings over the top of the cheese
·         Broil until the cheese melts and starts to bubble, about 2 minutes
·         Serve 'em hot!

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