Camarones Rellenos (Bacon Wrapped Shrimp Stuffed with Cheese)
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1 1/2 cups mayonnaise
3 chiles chipotles in adobo, finely chopped
1 tsp Bailey Farms hot sauce
1 clove garlic, minced
1 Tbsp fresh lime juice
1 Tbsp minced lime zest
12 medium-thick slices lean bacon, cut in half crosswise
24 large shrimp, peeled, deveined and butterflied with tails attached
freshly groun black pepper to taste
1 1/2 cups shredded Manchego, Monterey Jack, or other good melting cheese
About 4 Tbsp olive oil, divided
In a bowl or food processor, combine the mayonnaise, chiles, hot sauce,garlic, lime and lime zest, and stir or process to mix well.
Lay as many bacon slices as will fit in a single layer in a large heavy frying pan and cook over medium-low heat until opaque but still soft, about 5 minutes. Press down with a spatula to keep the bacon flat. Transfer to an absorbent paper towel to drain. Wipe out the pan and cook the remaining bacon in the same way.
Dry the shrimp with paper towels. Sprinkle with pepper and stuff with cheese. Push the sides together and wrap with cooked bacon slices, covering all the cheese so it won’t melt out. If necessary, secure with a toothpick.
In the same frying pan over medium heat, warm 2 Tbsp of the oil. Add a few of the bacon-wrapped shrimp and fry, turning frequently and adding more oil as needed to prevent sticking, until the bacon is browned and the shrimp are pink, about 10 minutes. Transfer to absorbent paper towels. Repeat until all shrimp are fried.
Serve the shrimp on plates and accompany with the chipotle mayonnaise.
Serves 6 to 8.
Adapted from a recipe by Chef Marilyn Tausend, Cocina de la Familia