Bacon-wrapped Shrimp in Cheesy Chipotle Dip |
Author: George Duran
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Use your IMUSA lava rock molcajete to impress your guests with this delicious appetizer! Shrimp, Bacon and Cheese!?? You cant get better than that! Enough said, start prepping!
- 12-14 extra large shrimp, tail on, peeled and deveined
- 6-7 slices of thin bacon
- 1 C. petite diced canned tomatoes, well drained
- 1 C. Mozzarella cheese, grated
- 1 C. Monterey Jack Cheese
- ½ small shallot, finely chopped
- 1 garlic clove, minced
- 3 Tblsp. cilantro leaves, finely chopped
- 1 Tblsp. of adobo sauce from canned chipotle peppers
- Preheat oven to 450F.
- Dry shrimp with paper towel and cut each slice of bacon in half. Wrap each shrimp tightly with a half slice of bacon. Hang shrimp over the edge of your IMUSA molcajete, tail side out.
- Place drained tomatoes in a medium bowl and mix with the rest of the ingredients. Spoon in the center of the molcajete.
- Place molcajete in the center of a sturdy baking sheet and put inside the oven. Cook for 15-20 minutes or until bacon is browned and crisp and cheese is bubbly.
- Remove and serve with warm with baguette slices or crisp tortillas. The molcajete will be extremely hot.
Recipe by IMUSA at https://www.imusausa.com/bacon-wrapped-shrimp-cheesy-chipotle-dip/
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