Print Pin
4 from 1 vote

Cream Cheese Stuffed Shrimp - Spanish Flies

Made some bacon wrapped shrimp with cheese then was asked to write it up.  If you notice in the pic I left the heads and tails on. Next time the heads and tails gotta go. The cream cheese goes everywhere. Keep reading
Anyways, these Spanish Flies are based on next time without heads or tails. Made for one the total is 8. You could split it as an appetizer or garnish for a grand finale main dish. These were big boy shrimps also known as jumbo. I can't say a top shrimp recipe but it would make a nice appetizer minus heads and tails. Personally I'm spoiled rotten for bacon wrapped shrimp on the grill.
Course Appetizer
Style American
Prep Time 10 minutes
Cook Time 45 minutes
10 minutes
Total Time 55 minutes
Servings 1
Calories 2425kcal
Author Shawn


  • 16 oz shrimp (peeled and deveined)
  • 8 oz bacon
  • 8 oz jalapeno (=s 4 lg total)
  • 8 oz cream cheese
  • 7 oz mango (diced, =s 1 mango)
  • 1/4 cup cilantro (chopped)
  • 1 tbs Cottonmouth
  • 1/2 tsp salt
  • 2 oz Dirtyleg (optional)


  • 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.


You can grill. Heck yeah! The thinner cheap bacon cooks easier while thick bacon can take too long and over do the shrimp.
➕ Nutrition - About
Nutrition Facts
Cream Cheese Stuffed Shrimp - Spanish Flies
Amount Per Serving (355 g)
Calories 2425 Calories from Fat 1575
% Daily Value*
Fat 175g269%
Saturated Fat 75g469%
Cholesterol 1542mg514%
Sodium 7050mg307%
Potassium 2309mg66%
Carbohydrates 69g23%
Fiber 11g46%
Sugar 47g52%
Protein 139g278%
Vitamin A 10040IU201%
Vitamin C 370mg448%
Calcium 971mg97%
Iron 13.9mg77%
* Percent Daily Values are based on a 2000 calorie diet.
➕ Last 10 Recipes

Quick and easy shrimp scampi great over noodles or with a hunk of bread as an appetizer.
Quesadilla comes in many forms from traditional to Tex-Mex. You can add whatever the hell you want chicken, beef, shrimps,
If you are a fan of topping off your steak with a pat of butter here’s your next obsession. Very
Baked onion topped with garlic bang. Mr. Rodgers used to make these at the lease thrown on the campfire. Baked
It seems I always have to add yum to canned baked beans. This is a synonym to baked beans and
This is a great trick to make a basic corn side into a full flavored masterpiece. It’s not at all
Not a fan of Meatloaf because most of my previous attempts at getting that perfect Meatloaf as a child that
This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully,
Made these with the basics to get a feel of for the texture of what I was trying to achieve.
Quick way to dazzle up breakfast. Not only is it fast, it’s fantastic and easy to scale.
Classic homemade chicken parmigiana pretty easy to knock out. Cheese crust you can feel in the bite of the tender
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

0 0 votes
Article Rating