You are here  Cheese Filled Shrimp  the.instructor's picture  
Shrimp 12 Large (Colossal-Size Shrimp , About 15 Pieces Per
Pound))   Jack cheese 2 Ounce   Bacon slices 6 , cut in half
crosswise   Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)   Tomato
based cocktail sauce 1⁄2 Cup (8 tbs)  Peel shrimp (leave shell
on tail, if desired) and devein. Starting about 1/4 inch from
head end, cut along back of each shrimp to make a pocket about
3/4 inch deep and 1 1/2 inches long. In center of slit, make a
1/4 inch cut through shrimp. Cut cheese into 1-inch triangles
about 1/2 inch thick. Tuck 1 point of the triangle into the
1/4-inch cut. Tightly wrap a half slice of bacon around shrimp
to enclose cheese. Impale a slender wooden skewer through tail
end of shrimp and then through bacon and cheese. If made ahead,
cover and chill up until next day. Coat shrimp in crumbs. In a
deep 3- to 4-quart pan, heat about 2 inches oil until it reaches
350° on a thermometer. Cook 3 or 4 shrimp at a time, turning if
needed, until golden an