Saturday, October 5, 2013

Spicy Stuffed Shrimp

If you live in Southern California, you should be very familiar with all the fantastic Farmers Markets we have. It is so wonderful to live in an area that is full of fine fresh produce year round. My favorite is the Little Italy Farmers Market. We go every single Saturday. It is a tradition to wake up and head to the market to see what is new. 

When we get there the first stop is always Joe's on the Nose. It is my husbands favorite coffee in San Diego, and it just happens to be on a food truck. If you are in San Diego, I suggest following their twitter feed to see where they are. 

While standing in line one day I looked over and there was a stand with various marinades, rubs, peppers etc... So I told Randy what I wanted and I walked on over. It was then I fell in love with Terra Verde's Maple Pepper. I did a post on it a while back for Blackened Maple Salmon. Terra Verde saw the post and asked if I wanted to try out some of their other products. So while I was provided samples from them. All thoughts and opinions on the product are my own. 

I was excited to dive into their Spicy O’s™. We love spice, so I knew these would be a hit. You can get their Spicy O’s™ on their website, or at many many farmer's markets in California and Arizona, including Little Italy. 

This recipe is perfect for an appetizer, or you can have them be part of the main event, by serving them over rice or pasta. 

Spicy Stuffed Shrimp
adapted from Terra Verde Farms
12 Jumbo Shrimp
6 Strips Bacon
2 ½ Tbs. Terra Verde Farms Spicy O’s™
4 Oz. gorgonzola cheese at room temperature
1 ounce plain greek yogurt
1 Clove Garlic
1 Tbs. fresh minced parsley

Preheat your oven to broil.
Peel and devein shrimp, butterfly by slicing down back ¾ way through shrimp, rinse and set aside in bowl with ice.
Mince garlic, cilantro and Spicy O’s, mix with gorgonzola cheese and greek yogurt in small bowl until well combined. Fill each shrimp with ½ Tbs. of cheese mixture.
Wrap each shrimp with ½ slice of bacon.
Place on a grill pan or a cookie sheet topped with a cooling rack. This is so that the bacon juice will run into the pan below.
Broil on high for 6 minutes.
You can serve with toothpicks, or on a cute serving tray. You can also serve over pasta or rice. 
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