Archive for June 2015

Bacon Wrapped Stuffed Shrimp


1/2 cup red onion, finely diced
1 Cameo apple, finely diced (leave peel on for color, if desired)
6 orange and red sweet mini-peppers, finely diced
3 garlic cloves, finely diced
1 to 2 tablespoons olive oil
2 to 3 cups bread crumbs
3 tablespoons  milk
whole wheat flour to thicken, as needed
1 1/2 pounds peppered bacon
2 pounds Freshwater shrimp, peeled with tail on (50 to 60 shrimp)


Mix onion, apple, peppers, garlic, olive oil, breadcrumbs, and milk. If needed, add whole wheat flour to thicken mixture until small nickel-sized balls can be formed. Butterfly shrimp and cut bacon slices in half. Place stuffing in butterfly cut and wrap with bacon. Use toothpick to hold in place if needed. Place on baking sheet and broil on middle rack of oven approximately 10 to 20 minutes or until bacon is crispy and internal stuffing temperature reaches at least 140ºF.

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