SHRIMP-BACON(A)          USENET Cookbook          SHRIMP-BACON(A)

STUFFED SHRIMP WITH BACON

     SHRIMP-BACON - A high-cholesterol appetizer with shrimp,
     cheese, and bacon

INGREDIENTS (Serves 2-4)
     12        large shrimp (The larger the better)
     1 lb      low moisture mozzarella
     1 lb      bacon (as little fat as possible)

PROCEDURE
          (1)  Steam shrimp lightly-just about 30-60 seconds
               after they begin to turn orange.

          (2)  Plunge shrimp into ice water to cool. Do this
               immediately.

          (3)  Peel and butterfly the shrimp.

          (4)  Cut the mozzarella into strips that are a little
               smaller than the shrimp.

          (5)  Put mozzarella in shrimp and (this is important)
               roll shrimp from tail to head while it is open
               (butterflied).  This keeps the cheese from leak-
               ing.

          (6)  Wrap shrimp-cheese roll in 1/2 slice of bacon and
               put on skewer.

          (7)  Cook on grill or barbecue, over moderate heat,
               until bacon looks done.

NOTES
     When shrimp are butterflied, cut them almost all the way
     through so they can lay flat when open.  This makes them
     easier to roll.  The fire will flare up due to bacon fat.
     Turn the skewers often to cook evenly.  The bacon should be
     slightly charred when done.  The reason why the shrimp are
     cooked lightly first is that they tend to cook slower than
     the bacon.

RATING
     Difficulty: easy to moderate.  Time: 5 minutes preparation,
     5 minutes cooking.  Precision: no need to measure.

CONTRIBUTOR
     Robert Diamond
     Rutgers University, Newark, New Jersey
     diamond@andromeda
     Path: decwrl!recipes
     From: kindlimann@ife.ethz (Heinz Kindlimann)
     Newsgroups: mod.recipes
     Subject: RECIPE: Green shrimp soup
     Message-ID: 
     Date: 18 Jul 86 03:39:49 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Swiss Federal Institute of Technology, Zurich
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