Ingredients to make Culiacán Stuffed Shrimp:
- For 8 people:
- For the shrimp:
- 48 shelled, deveined, and butterfly-opened giant prawns without cutting them all the way through (or prawns)
- 1 tablespoon freshly ground pepper
- 3 cups fresh Manchego cheese, or Chihuahua, grated
- 96 slices of bacon
- 1/2 cup of clarified butter
- 1/3 cup of olive oil.
- For the sauce:
- 2 cups sour cream (or heavy cream with a squeeze of lemon)
- 2 minced garlic cloves
- 2 canned chipotle peppers, or 200 grams canned jalapeño peppers, finely chopped
- salt to taste
- 1 teaspoon of pepper.
- For the garnish:
- 4 small oranges cut in half and without pulp
- 8 sprigs of parsley
- 8 cheap shrimp, unpeeled, cooked 4 minutes in salted water
- 8 lemons cut in half.
How to make Culiacán Stuffed Shrimp:
- The state of Sinaloa is famous for its shrimp industry, in its coastal waters different varieties are fished that, when classified by size, range from cheap to giant shrimp.
- Sprinkle each shrimp with pepper and fill with 1 tablespoon of cheese.
- Close the shrimp by pressing the sides together and wrap them, one by one, with 2 slices of bacon around them, securing them with a toothpick. Refrigerate for 2 hours.
- To make the sauce, blend all the ingredients or run them through a food processor and refrigerate for 2 hours.
- Preheat a large griddle or skillet for 25 minutes. Put a little butter and oil and arrange the shrimp on the griddle or skillet.
- Do them little by little, not all at once. Fry on one side for 4 minutes.
- Flip and brush with butter, frying for 6 more minutes.
- Take them out and dry them with paper towels. To serve, place half an orange on each plate, fill with the sauce and sprinkle with parsley.
- Garnish with a shrimp. Arrange 6 stuffed shrimp on each plate and garnish with lemons.
