Cream Cheese Stuffed Shrimp - Spanish Flies
- Sprinkle Cottonmouth all over the shrimp.
- Cut caps off jalapenos and slice each one long ways to get 2 halves.
- De-seed the jalapeno halves. I just use a spoon and scrap'em out. Wash under water to make it mild.
- In a separate bowl add the cream cheese, mango, cilantro, and salt. The mango should be about 1/4" squared. If you bought frozen they are about 1" squared. If that's the case just give them a rough mash instead of cutting each cube.
- Mix all above well and lets prep the bacon wrapped shrimp.
- Take about 2 tbs of the cream cheese mix and pack in the jalapeno halves.
- Take a shrimp and lay one in each jalapeno long ways. You can push a little down to seat it in the cream cheese.
- Get a grate on top of a aluminum foil cookie sheet.
- Heat oven to 350
- Lay out a strip of bacon and from the large end of the jalapeno roll the bacon down it. Like a candy can overlapping a frog's hair to cover whole pepper.
- If you need a toothpick to pin the bacon down do it now.
- Set each bacon wrapped shrimp with cheese on the grate and place in oven for 30 minutes.
- At 30 pull from oven and brush Dirtyleg all over.
- Place back in oven for an additional 15 minutes. By this time the bacon should be ready. If not go for another 10 minutes until it’s at your perfect color.
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