Reviewed: Oct. 10, 2011

Other than the cheese melting out, this was wonderful.

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Reviewer:

Robert H Smith

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Midvale, Utah, USA

Reviewed: May 16, 2011

I've had this many times while working at the Fisherman's Wharf in galveston. The trick about the cheese is to freeze it after slicing and before cooking. With the cheese frozen, it wll delay the melting long enough to let the shrimp and bacon to cook without loosing all the cheese in the oven. also try deep frying it, just make sure the cheese is frozen solid and the bacon is wrapped tightly.

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5 users found this review helpful

Reviewer:

DSTNLY2000

Reviewed: Aug. 19, 2010

Totally ran out of time making these yummy creations, so had to throw shrimp on broiler pan, layer on the cheese and bacon and broil as someone earlier had recommended. The bacon flavor on the shrimp was so good my girls didn't even complain that the shrimp weren't crusty! Success! I threw it all on top of some buttered spaghetti and viola, dinner in a pinch. Thanks!

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10 users found this review helpful

Reviewer:

Girls' Mom

Reviewed: May 4, 2010

Absolutely DELICIOUS!!! My children even loved it!The cheese coming out into the pan wasn't a big deal. It stayed connected to the pieces so I just scooted the extra cheese over with the spatula and when I took the off the pan I scooped all of the cheese off with them. My husband marinated the shrimp all day in one of his special marinades then I served them over a salad of spinach, cauliflower, carrot and tomato. My kids wanted ranch dressing, but I used roasted red pepper italian MMMMM!!!!

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10 users found this review helpful

Reviewer:

angels10

Cooking Level: Expert

Living In: Bellingham, Washington, USA

Reviewed: Feb. 7, 2010

Very tasty, nice blend of flavors. I used turkey bacon, turned out great.

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8 users found this review helpful

Reviewer:

chloexr329

Reviewed: Jan. 31, 2010

As written, I think the recipe is good but needs a little more kick. I basted a tangy barbecue sauce over some of the shrim before cooking, and that really made a difference. The pepper jack recommended might help too.

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8 users found this review helpful

Reviewer:

KLANE

Reviewed: Jan. 4, 2010

instead of wrapping i placed the shrimp at the bottom of the pan cut up the bacon and spread that over top of the shrimp then placed the cheese over top of that then baked. there you go chesse everywhere.

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13 users found this review helpful

Reviewer:

givememore

Reviewed: Nov. 12, 2009

Very rich. The puff-pastry was a great idea.

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6 users found this review helpful

Reviewer:

Taylor F

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 20, 2009

I followed the review of another member and did everything as stated in the recipe except before baking I wrapped each shrimp in an individual puff pastry square, wrapped it up and brushed with egg wash. I cooked these @ 375 for 20 minutes. The bacon was a little soggy for my liking because I wrapped it up and it couldn't crisp but still my husband and I both enjoyed. Thanks for sharing.

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Reviewer:

Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

Reviewed: Sep. 12, 2009

Love this recipe, but I alter it a little to make it quick because often I cook this just for myself. I saute the shrimp with some Mrs. Dash and lemon. Then I grate the peper jack over the top. I then crumble already cooked bacon over the top. This way saves so much time.

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8 users found this review helpful