Texan Heartland Recipe
Bacon-Wrapped Stuffed Shrimp with Raspberry Habanero Glaze
- Servings
- 4
- Prep Time
- Cook Time
This dish takes surf-and-turf to the next level. Jumbo shrimp are stuffed with a creamy filling, wrapped in smoky bacon, and glazed with Texan Heartland Cinnamon Raspberry Habanero Hot Jam. The jam’s tart raspberry flavor, warm cinnamon notes, and fiery habanero heat create the perfect sticky-sweet glaze that caramelizes beautifully under the broiler. A bold appetizer or main that’s guaranteed to impress.
Ingredients
- 12 jumbo shrimp, peeled and deveined (tails on)
- 6 slices thick-cut bacon, halved
- 4 oz cream cheese, softened
- 1 green onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- Toothpicks
- ½ cup Texan Heartland Cinnamon Raspberry Habanero Hot Jam
Directions
- Preheat oven: Set oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Prepare filling: In a small bowl, mix cream cheese, green onion, garlic, salt, and pepper until smooth.
- Stuff shrimp: Butterfly each shrimp by slicing down the back, careful not to cut through. Fill with a spoonful of the cream cheese mixture.
- Wrap in bacon: Wrap each shrimp with a half-slice of bacon, securing with a toothpick.
- Bake: Arrange shrimp on the wire rack and bake for 12–15 minutes, turning once, until bacon is crispy.
- Glaze: In the last 3 minutes of cooking, brush shrimp generously with Texan Heartland Cinnamon Raspberry Habanero Hot Jam. Allow glaze to caramelize slightly.
- Serve: Plate warm with extra jam on the side for dipping.
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