This Recipe for Asiago Pepper Shrimp Will Spice Up Your Next Meal!
October 12, 2021
24 large wild-caught American shrimp, peeled and deveined
8 ounces Asiago cheese
1 tablespoon chopped jalapeno pepper
12 slices bacon
Wash the shrimp and then pat dry. Butterfly shrimp by cutting lengthwise along the back — don’t cut all the way through, leaving the tail section intact. Grate the cheese and mix with jalapeno pepper. Cut each piece of bacon in half. Fill the open section of each shrimp with about 1/8 teaspoon cheese mix. Wrap each shrimp with a piece of bacon, and secure with a wooden pick. Place shrimp on a broiler pan and broil until bacon is crisp. Turn the shrimp and broil until the bacon is done. Yield: 6 appetizers.
DAVID CULI HYDE PARK RESTAURANT GROUP Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse...
David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin Seafood Company, a fuel/ice dock, supply house, retail...
For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than...