Tailgating Time: Bacon Wrapped Shrimp

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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.

Variation:
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

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SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN

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.