How do you make cheese stuffed shrimp?

Question

Had Longhorn's Sante Fe shrimp the other day - shrimp stuffed with pepper jack cheese and deep fried (yum!). Anyone have ideas on how to make it at home?

Thanks!

Answer 1

When I'm at a restaurant and I really like something, I always ask how they make it. They usually say they don't make them, but you can always ask.

Personally, I would get big shrimp, then cut them down the middle, stuff it with the pepperjack, and then secure closed with wet toothpicks (wet so they don't burn), then fry for a minute or so.

Answer 2

Fried Stuffed Shrimp

Answer 3

Three-Cheese Stuffed Shrimp:


Ingredients:

* 1/4 cup Asiago cheese, grated
* 1/4 cup jack cheese, grated
* 1/4 cup Parmesan cheese, grated
* 1 tablespoon fresh basil, chopped
* 1 tablespoon fresh curly parsley, chopped
* 1/2 tablespoon fresh rosemary, chopped
* 1/2 cup Japanese bread crumbs
* 1 egg
* 10 extra large shrimp (U-15's), shell on

Method:

Mix together the first 8 ingredients and set aside.

Butterfly the shrimp, leaving the shell on. Spread the cheese mixture approximately ¼ inch thick over the top of each shrimp. Bake for 8-10 minutes at 350 degrees.

Serve as an appetizer or main dish.

Answer 4

Sweet & Spicy Shrimp (Chambord Shrimp)
4 servings
10 min 5 min prep
16 large shrimp, cleaned and raw
1 jalapeno, sliced into rounds with seeds intact
1-2 tablespoon minced garlic
2-3 ounces olive oil
2 1/2 ounces Chambord raspberry liquor or raspberry liqueur
baguette

Butterfly shrimp, devein and set aside.
Heat oil in a sauté pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish.
Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp.
Garnish with 2 half slices of baguettes.

Shrimp Kelaguen
25 servings
40 min 30 min prep
5 lbs shrimp (shelless and headless)
1 whole onion
5-6 stalks green onions
1 medium coconut, grated (optional)
8-10 whole lemons
4-5 pieces hot red pepper
salt

Boil water and then add shrimp until pink in color.
Drain and clean shrimp.
Pound shrimp (until flattened) and place in a large bowl.
Add salt and lemon juice to your taste.
Add onions and peppers and mix well.
Add grated coconut.
Chill until ready to serve.

Three-Cheese Stuffed Shrimp
2 servings 5-10 appetizers
25 min 15 min prep
1/4 cup asiago cheese, grated
1/4 cup monterey jack cheese, grated
1/4 cup parmesan cheese, grated
1 tablespoon fresh basil, chopped
1 tablespoon fresh curly-leaf parsley, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 cup Japanese-style bread crumbs (panko)
1 egg
10 extra large shrimp, shell on (U-15's)

Preheat oven to 350F.
Mix together the cheeses, basil, parsley, rosemary, panko and egg and set aside.
Butterfly the shrimp, leaving the shell on.
Spread the cheese mixture approximately ¼ inch thick over the top of each shrimp.
Bake for 8-10 minutes.

Jumbo Thai Stuffed Shrimp
6 servings
35 min 30 min prep
1 lb large shrimp, shelled, deveined and cooked (16/20)
2 tablespoons chunky peanut butter
1 tablespoon tamari soy sauce or soy sauce
1 tablespoon honey
1 teaspoon gingerroot, peeled and grated
1/2 teaspoon crushed red pepper flakes
3 ounces angel hair pasta, broken into 3rds and cooked
3 tablespoons sesame oil
1/2 cup carrots, shredded
3/4 cup green onions, chopped
1/3 cup fresh cilantro
1 1/2 lbs ground pork
16 ounces egg roll wraps
1 egg

In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
In large sauce pan heat sesame oil until very hot.
Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
In large bowl add angel hair pasta and pork mixture and mix well.
Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
Take one egg roll wrapper and fold in half to form triangle.
Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
Fold top down over the shrimp as tight as possible.
Next fold right side onto shrimp as tight as possible.
Beat egg in a bowl.
Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
repeat until out of shrimp or wrappers.
Cook in deep fryer for 3 minutes.
Serve with a wasabi sauce if you like spicy and enjoy.

Red Lobster Bacon Wrapped Stuffed Shrimp
2 servings
37 min 30 min prep
Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash fresh ground pepper
1 dash cayenne pepper
1 dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
5 pieces of thin sliced bacon
5 large shrimp
3 slices fresh jalapenos
1 ounce monterey jack pepper cheese

Preheat oven to broil.
Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side.
When bacon is done drain on papper towels.
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).
Pour 1 cup of water into a small bowl.
Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds.
Shrimp should be starting to firm up and change color.
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.
Build the appetizer by cutting the jalapeno clices in half and removing the seeds.
You should now have 6 jalapeno slices. You'll need 5 of these.
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 the thinnest end of the bacon.
Go 1 1/2 times around the shrimp and then cut off the excess bacon and sliode a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side.
Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.
Serve over a bed of rice if desired.