Recipe: Delicious Bacon-Wrapped Stuffed Shrimp w/ Sauce

Bacon-Wrapped Stuffed Shrimp w/ Sauce.

Bacon-Wrapped Stuffed Shrimp w/ Sauce very diverse and have mind sense that unique. Several types of Bacon-Wrapped Stuffed Shrimp w/ Sauce recipes are also enough convenient to process and do not take long. Although not everybody likes Bacon-Wrapped Stuffed Shrimp w/ Sauce food, nowadays several people are got attached and like the various Bacon-Wrapped Stuffed Shrimp w/ Sauce foods on hand. This could be visible from the number of restaurants that prepare Bacon-Wrapped Stuffed Shrimp w/ Sauce as one of the dishes. You can have Bacon-Wrapped Stuffed Shrimp w/ Sauce using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bacon-Wrapped Stuffed Shrimp w/ Sauce

1. It's of Shrimp.
2. It's 1 (2 lb) of 16-20 count raw easy-peel shrimp.
3. Prepare 1 lb of premium bacon.
4. You need 1/2 lb of chihuahua cheese block.
5. Prepare 2 of poblano peppers blackened.
6. You need of Sauce.
7. Prepare 1 cup of mayonnaise.
8. You need 1/2 cup of sour cream.
9. You need 1 (5.75 oz) of jar pitted pimento olives.
10. It's 6 oz of jarred red peppers.
11. You need 2 of ribs of celery.

Bacon-Wrapped Stuffed Shrimp w/ Sauce step by step

1. Thaw, clean and peel shrimp to the tail. Butterfly shrimp..
2. Cook poblano peppers, remove the skin, andJulienne the peppers..
3. Julian chihuahua cheese and cut in half (just cut enough you are going to have a lot of extra cheese).
4. Assemble shrimp. Cut bacon in half. Flatten and extended bacon about an extra 2 inches. Place the top part of the shrimp on bacon. Add in a slice of cheese and pepper. Roll bacon down the the shrimp to the tail. Repeat until you run out of ingredents..
5. Preheat air fryer to 375 and cook for 8 minutes. Cook 6-8 shrimp at a time. Or what fits in your air fryer at once. *Pro-Tip Put the shrimp on a wire cooling rack with a pan underneath to get the remaining grease from shrimp.*.
6. Sauce. Chop all the vegetables and add in mayo and sour cream. mix well..

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