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Red Lobster Bacon-Wrapped Stuffed Shrimp

By Todd Wilbur


Score: 5.00. Votes: 2
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  • $0.79
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It's shrimp, it's bacon, it's cheese; what's not to like? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer, and cook the bacon about halfway to done before you begin. Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish.  

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • Pinch ground black pepper
  • Pinch garlic powder
  • Pinch onion powder
  • Pinch ground cayenne pepper
  • Pinch allspice
Cilantro-Ranch Dipping Sauce
  • 1/3 cup ranch dressing
  • 1 teaspoon minced fresh cilantro
_main
  • 10 pieces bacon
  • 10 large shrimp
  • 5 fresh jalapeno slices
  • 2 ounces pepper Jack cheese
  • Do This
    • Restaurant/Brand
      Red Lobster
    • Instructions

      1. Preheat oven to 425 degrees F.

      2. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.

      3. Make the dipping sauce by combining the ranch dressing with the cilantro in another small bowl.

      4. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown. When the bacon is done lay it on paper towels to drain and cool.

      5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.

      6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 90 seconds or until shrimp has just cooked through and changed color to white. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the shrimp and jalapeno pepper slices onto paper towels to drain off excess water. 

      7. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 10 jalapeno slices. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut off the excess bacon and slide a skewer through the shrimp to hold everything in place. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. Make two skewers of 5 shrimp each.   

      8. Put the skewers onto a baking sheet and sprinkle a light coating of the seasoning blend over the shrimp, then bake for 5 to 7 minutes or until the bacon browns and the cheese begins to ooze. Serve over a bed of rice if desired.  

      Serves 4 as an appetizer.

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Score: 5.00. Votes: 2
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Anonymous
Dec 22, 2006, 23:00

Made this a few times for guests... get RAVE reviews every time!!

Yvonne
Jul 20, 2005, 22:00

This recipe is totally awesome. I have not met anyone yet who does not love these.