ABUELO’S BACON WRAPPED STUFFED SHRIMP

16/20 Shrimp – as needed 

Jalapeño Slivers – 1 per shrimp

Mixed Cheese – ¼ oz. per shrimp

Bacon slices– 1 per shrimp

10″Skewer – 1 per 3 shrimp

Lawry’s Seasoning Salt – Dash

PROCEDURE

1.    Using gloved hands. Insert jalapeño sliver into the butterfly of shrimp, pushing it into the tail section for skewering.

2.    Stuff ¼ oz. mixed cheese into each shrimp.

3.    Press shrimp closed.

4.    Using one slice of bacon, place bacon strip across bottom ½” of shrimp and then wind remaining bacon around shrimp toward the tail. Overlap bacon slightly covering entire shrimp

5.    Repeat steps for remaining shrimp, putting 3 shrimp on a skewer.

6.    Lightly season both sides of Alambre skewer with Lawry’s seasoning.  Place on a clean grill over medium heat, being careful to cook bacon completely.

NOTE: Do not over season. Over seasoning along with cooked bacon will cause shrimp to be very salty.

Another fantastic recipe from Abuelo’s

A few years ago, probably summer of 2012 Abuelo’s had a special going where you could get a chili Relleno wrapped in steak. It was one of the best meals I’ve ever had. In fact, it’s probably only been a week since I told someone about it. So, 6.5 years later I’m still thinking about it. For whatever reason, they have yet to bring it back, which is a shame, because I’m forced to see if I can make it myself at home.

It was a roasted Poblano pepper filled with cheese and wrapped with a grilled steak, topped with a red chile sauce and paired with a shredded beef enchilada. This is a copy cat recipe because unlike many of the other recipes I have shared I couldn’t find the actual recipe on their site.

STEAK WRAPPED CHILE RELLENO

Chile Rellenos:

8 large green chiles (Preferably New Mexico green chiles, but Anahaims or Poblanos will do.)

1 tablespoon vegetable oil

1/4 onion, minced

1 clove garlic, pressed

1 lb. shredded cheese

Salt

1 TBS fresh lime juice

1 can red enchilada sauce

Preheat oven to 400. If you like, roast chiles to blister (and remove) skin. You can do this by charring them over a grill, turning them with tongs as necessary, or by placing the chiles on a baking sheet and placing under a hot broiler until blistered on one side, turning, and blistering on the other side. Once charred, either wrap chiles in foil or place in a large bowl and cover and let sit and steam for about 15 minutes. The skins of the chiles should now slip off easily. Keep in mind that they will crackle will the roast. This is normal.

Cut a slit in each chile. Start at the stem and go down about half-way down the chile. Remove as many seeds as you can from each chile and set aside. Heat a frying pan over high heat. Add oil, onion, and garlic. Cook, stirring, until fragrant.

Place cooked onions and garlic to a large bowl, let cool off slightly and then toss with cheese.
Stuff chiles with cheese. Lay in a very lightly oiled baking pan and bake until chiles are soft and filling is hot, about 20 minutes for roasted chiles and 30 to 40 minutes for unroasted chiles.

Steak:

You will need a thin cut of meat.  Rub it with a Mexican spice blend and grill. Once they are cooked wrap them around the chili relleno.

Garnish with red enchilada sauce.