Soyrizo Stuffed Shrimp

Soyrizo Stuffed Shrimp with Cilantro Pesto

 First things first. On a dish like this is pisses me off that my wife doesn't eat pork, hence the Soyrizo. If you do, make a couple of substitutions and it will be even better. I made this as an appetizer but it would also be good to use XXL Shrimp and do as a main course. Here we go...

1 lb Peeled/Devained Large Rock Shrimp

1 pack Jennie O Turkey Bacon (Real Bacon for Pork lovers yea!!)

1 pack Soyrizo (Chorizo if your Normal)

1/4 cup Whipped Cream Cheese

1 bunch Cilantro

1/8 cup Pepitas (pumpkin seeds)

4 to 5 tbls Olive Oil

3 to 4 cloves Garlic

2 to 3 limes 

Toothpicks

S & P

Make the Pesto first as the flavor will develop more over time.

In a small food processor (go buy one if you don't have it. Trust me!)

Add the Garlic first and a bit of the Olive Oil to finely chop. Then add the Cilantro, Pepitas and remaining Oil and juice from 1 to 2 of the Limes. Mix good and S&P to taste. Yo will probably have to do this a few times to get the flavor right. Go slow adding additional Lime juice, you don't want it to be tart. If doing the dish as a main dish, I would leave it a little thicker.

Heat Soyrizo in med. saute pan so it breaks up easily. Remove and let cool. If using Chorizo you will need to degrease it. Once cool, gently mix with the Whipped Cream Cheese. Butterfly the shrimp open and cut the Bacon in half length-wise. Stuff Shrimp and wrap tightly with Bacon. If your using the Turkey Bacon, this is where you might snap. It doesn't wrap that easy so take your time. Secure with a toothpick and cook on medium high heat on the BBQ. Serve with the Cilantro Pesto and Fresh Limes. A nice cold beer goes good with this or a Pinot Gris.