Tailgating Time: Bacon Wrapped Shrimp


Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce



Cheese – Spinach Puffs

Cheese – Spinach Puffs

1 ½ packages frozen, chopped spinach,
thawed and drained
1 small onion, minced
3 eggs, lightly beaten
¾ cup grated Parmesan cheese or dairy free substitute
¾ cup shredded cheddar cheese or dairy free substitute
¾ cup gluten-free mayonnaise (Hellmans is one)
6 Tbs. butter or parve margarine, melted
¼ tsp. garlic powder
1 package Yankee Cornbread Mix

Cook the spinach and onion together in a saucepan or microwave in a glass bowl for 5 minutes. Drain extra liquid. Set aside to cool. In a large bowl, combine the eggs, both cheeses, mayonnaise, butter, and garlic powder. Fold in the cornbread mix and stir until completely moistened. Fold in the spinach mixture and chill 1-2 hours. Shape into 1-inch balls. Refrigerate or freeze for later use, or bake at 350° for 10-12 minutes; bake 12-15 minutes if frozen. Serve hot.