SHRIMP KISSES RECIPE - Perfect Bacon Wrapped Shrimp
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- Опубликовано: 5 июл 2024
- Shrimp Kisses Recipe - Shrimp Kisses are a dish in Coastal Texas (usually Galveston) which consists of fresh gulf shrimp stuffed with a fluffy cream cheese and gooey pepper jack cheese mixture, wrapped in bacon and fried until crispy.
Sometimes they can be called shrimp enbrochette, or stuffed shrimp, bacon wrapped shrimp, etc. They are served with an array of sauces from bourbon brown sugar glaze to barbecue sauce. Today, I'm sharing my recipe for Galveston Shrimp Kisses with Pineapple Sauce!
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This recipe is from my cookbook, Urban Cowgirl, and has won several first place awards on the competition barbecue circuit in the category of appetizers or open food. With my easy tutorial you'll be able to make these bacon wrapped shrimp at home and I'll show you the secret to preventing the filling from leaking out before you get them on the plate!
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Shrimp Kisses Recipe with Pineapple Sauce From The Urban Cowgirl Cookbook
Ingredients:
18 XL Raw Gulf Shrimp, preferably local and brought in that day
1 pack of center cut bacon
1 Liter of canola oil for filling a cast iron skillet and frying
A box of toothpicks
Filling:
1 8 oz. Package cream cheese (room temp)
2 Green onions, sliced razor thin, the green and white parts
1 c. Cheddar (About a 4 oz. block)
1 c. Monterey jack (about a 4 oz. block)
Note: This cheese should be purchased in the block and grated on a grater.
10 chunks of pineapple cut into about 1”X1” cubes (Pre-cut fresh pineapple at the store from the produce section is fine. Avoid the canned pineapple)
1/4 c. butter
1/4 c. cream
Squeeze of lemon
Garnish:
Chipotle Chile Powder (Optional)
Cilantro
Instructions
Peel all of the raw shrimp. One at a time, use a sharp paring knife to slice half way through the shrimp, butterflying it through the belly side, and creating a place to stuff with the cheese filling. Do not cut all the way through the shrimp, only butterfly it. The shrimp should open up slightly, like a book. (The shrimp can be butterflied through the back, but the stuffing holds up better when it is cradled inside the shrimp by butterflying it through the belly.)
Make the filling by grating the cheese, and adding it to a bowl with the sliced green onions, and the room-temp cream cheese (microwave in 10 second bursts if you need to soften it) mash it with a fork mixing it all together until you get a mixture that you can make soft cheese balls from.
Open and lay out your bacon in front of you. Scoop up a small ball of cheese and roll it in your palm (about 1/2" diameter). Take a shrimp and the cheese ball and push the cheese into the butter flied belly. Mash it gently into the opening so that it fills up the space.
Take your bacon and holding the shrimp in 1 hand, wrap the bacon around the shrimp starting at the top and wrapping over and over towards the bottom until you have covered the cheese and shrimp, secure with toothpicks. The shrimp and cheese should be fully encased in bacon.
Repeat with the remaining shrimp. When they're all done, place them in the freezer where they won't get smashed. We just want to chill and firm them up since they have been melting in your warm hands. Freeze 30 min while you complete the pineapple sauce.
For the pineapple: Take the chunks and place them on a foil lined baking sheet. Spray them with a little cooking spray or oil. Place them in a 400 degree oven for about 20 minutes or until brown. Try not to let many black areas develop. Brown is good, black is burnt! You can also use your oven’s broiler but I would not recommend walking away from them. I would stand and watch as the color develops because it tends to happen very quickly.
Take the brown pineapple pieces and place them in a blender. Blend them into a puree, adding a little water if necessary. Place the puree in a saucepan and add the 1/4 c. butter, a pinch of salt and a squeeze of lemon. Let the butter melt and stir in the cream. Heat the mixture gradually until it comes to a boil. Let simmer just until it thickens slightly. Taste and add additional salt or lemon juice if necessary. Keep warm while you cook the shrimp.
Heat a medium-sized saucepan over medium-high heat and fill it half of the way up with canola oil. Heat oil to about 385 degrees. Place 2-4 freezer-chilled shrimp at a time into the hot oil and let them fry until the bacon is crisp and the cheese inside is hot and melty. Dry them off on a cooling rack or on paper towels. Remove the toothpicks before serving.
I do believe that "Strip" running down the shrimp is the "Poop shoot"...I personally don't find eating that as appetizing. But with the poop shoot removed, I will try this recipe, thanks!
toybox collectables aww yeah! I can’t wait to hear how it went! 😬😬
Those look so good!!! I love this recipe.
I tried your recipe and it was absolutely delicious!!! Thank you for sharing
kandake87 the goddess Glad to hear it! Now you’re making me want them! 😬
It was very delicious and easy to make. Thank you so much for this recipe. I have to say that the smell of the pineapple was amazing and I did follow your recommendation to have it with a beer. It was a magic moment and my love is forever thankful that I found your recipe. ❤️.
Lorena, I’m so happy to hear that! They really are so delish! Keep cookin girl! 😬
🤤🤤🤤 I'll be making these THIS WEEKEND!!! THANKS
E Bernard Smith eewwww I’m so jealous! Make sure to let us know how they turned out! 😜😜👍🏻
Very good recipe ,thank you.
Most welcome 😊
Love this recipe. Easy and amazing, nothing like gulf shrimp wrapped in bacon with cream cheese.
I tried these at the spot and Omg so good i have to make them
The Spot in Galveston is where I've had them before. So devious, thank you for sharing this video. Off to make some now 😊
Oh yay! Excited to hear how they turn out. 😍
Awesome app girl!
Great posting! They look soooo good! Can I come to your next anniversary? I'll bring the beer as long as you make those shrimp kisses.
Thanks for posting!
Thanks for posting. Finally, someone showing how to deep fry bacon wrapped shrimp! Did you not devein the shrimp?
(Anyone else see the cameraman's reflection in the microwave? Lol. 👀)
That’s my question. When we grill them we devein them and cut the back open to butterfly them to stuff them but not sure if that would work keeping the stuffing in the fry them.
Yammmmmy
Great tip on cutting the belly
It’s the best way! I couldn’t get it to work until I tried that. 😬
Dam those look awesome!
They are so good that we talk about going to Galveston just to eat our weight in them! LOL
@@TheUrbanCowgirl I don't blame ya'll! Galveston is my neighbor (Shreveport here). Thanks for sharing the recipe.
P.S. Aww. I just heard the part where your hubby said he loved crab, but he said it for you. What a good dude. I'd buy him a beer.
Did you use the thin or thick bacon?
The spot shrimp kisses? Those r the best. Told my husband I want shrimp kisses like the spot, started looking at videos and this came up lol I laughed and told him She's had them too
I def have! 😂💓
How long did you freeze them?
The Home Plate Special Just 20 minutes while I clean up the kitchen and get the hot oil started. You just want them to get firm again.
18 xl shrimp? What number size are the 18 shrimp? Or how many pounds of shrimp is needed for the rest of the recipe ingredients?
Just get as large of shrimp as you can.
Happy 10th Anniversary
Thank you. It was worth it!
What about the vein?
Hi Kyle, I answered that in another reply. You can remove it through the belly. 👍🏻👍🏻
Sweet lady, that is not a vein down the back. It is the intestinal tract full of poop.
Hi Betty, we professional chefs call the intestinal track which runs alongside the back of the shrimp "the vein". There are actually two veins, one in the back and one in the belly. You can remove the vein and still stuff the shrimp through the belly rather than through the back. We do this all the time in my catering company. Hope this help! :) - Chef Sarah
Ugh get an air fryer!
I want an airfryer! 😛 But that won't change this recipe. The bacon doesn't seal properly in an over. Have to fry!
Definitely not a 'Texas' dish lmao
Have you been to Galveston? Because they are literally on every single menu at every single restaurant in the city. Maybe do some research.
Yep that’s where I had them, at a place that used to be on the sea wall called Fish Tails. Been looking for the recipe ever since.