Sinaloa is a land very famous for its rich gastronomy, product of its shrimp industry, many of its dishes are prepared with shrimp of different sizes, from small shrimp to jumbo shrimp.
Today we bring you a delicious recipe for stuffed shrimp Sinaloa style in which we use some tender jumbo shrimp, in a practical and quick way.
- 1.5 kilos of cleaned and shelled jumbo shrimp (or langostinos)
- 2 kilos of bacon slices
- 3 cups grated fresh manchego cheese
- 2 tablespoons freshly ground pepper
- ½ cup butter
- 1/3 cup olive oil.
- For the sauce:
- 2 cups sour cream
- 100 grams of canned jalapeño peppers
- 3 ½ cloves garlic, minced
- 1 ½ canned chipotle peppers
- Salt to taste
- Cut each shrimp and open it in a butterfly shape, then sprinkle with pepper and fill with a spoonful of cheese.
- Close the shrimp by putting the sides together and wrap them, one at a time, with 2 slices of bacon around them, securing them with a toothpick, then refrigerate for 2 hours.
- To make the sauce, blend all the ingredients or place in a food processor and refrigerate for 2 hours.
- Preheat a griddle or large skillet for 15 minutes, then add a little butter and oil and place the shrimp on the griddle or skillet.
- Cook the shrimp in batches of 5. Fry each shrimp on one side for 4 minutes.
- Turn the shrimp over and brush them with butter, then fry them for another 5 minutes.
- Remove the shrimp and let them dry on paper towels, then serve your shrimp and serve with rice, beans and some lemon and orange wedges.
If you liked this Sinaloa style stuffed shrimp recipe, we invite you to share it with your family and friends and also enter our Diablo shrimp recipes section.
- Use less bacon if you consider it necessary, we prefer to cover the shrimp very well to stuff them with more cheese to taste.
- If you wish you can use only jalapeño peppers for the sauce of your stuffed shrimp, do it to your liking. What characterizes this recipe the most is the rich spicy flavor provided by the chiles.