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Shrimp Stuffed with Cheese Filled Date and wrapped in Bacon with a Pecan Glaze.

The date is stuffed with a savory cheese filling, then wrapped in a large shrimp that has been marinated in a glaze, then the entire piece is wrapped in bacon and baked.
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Course Appetizer
Cuisine American

Ingredients
  

Pecan Glaze

  • ¼ cup Pecans finely chopped or quickly ground in a spice mill
  • 1 TBPS unsalted butter, melted
  • ½ cup maple syrup
  • ½ cup honey
  • 1 TBPS Dijon mustard
  • ¼ cup Apple juice pure
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice
  • ½ tsp ginger ground
  • pinch sea salt

Shrimp

  • 20+ 21/25 Jumbo shrimp

Cheese Filling

  • ¼ cup Mascarpone cheese, room temperature
  • ½ tsp Old bay seasoning
  • 1 tsp EVOO
  • 1 tsp Lemon juice freshly squeezed

Dates

  • 20+ Medjool dates

Final Assembly and cooking

  • 20+ pieces Bacon

Instructions
 

Pecan Glaze

  • In a sauce pan, place the pecan pieces and dry fry them until fragrant. Watch carefully to make sure they don't burn.
  • Place the butter, maple syrup, honey, Dijon mustard, apple juice, cinamon, nutmeg, cloves, allspice, ginger and salt in the sauce pan and mix well with the pecans. Bring to a low simmer
  • Simmer for 5-10 minutes, then set aside to cool.

Shrimp

  • Remove the shells, devein and remove the notocord (if you so desire). Leave the tails.
  • Wash the shrimp and cut them in half the long ways, leaving the tail for a "handle".
  • Place the shrimp in a gallon plastic bag, add enough of the pecan glaze to cover them and mix well. Place in the refrigerator to marinate. Marinate for at least 1 hour.

Cheese Filling

  • Mix the mascarpone, Old Bay and EVOO in a small bowl. Set aside.

Dates and Stuffing

  • Butterfly the dates and remove the pits.
  • Place 1-2 tsp of the cheese stuffing inside the date and close it together. Set aside.

Final Assembly and Cooking

  • Remove the shrimp from the marinade.
  • Carefully wrap the shrimp around the date. I have found that putting a toothpick through the ends of the shrimp and into the tail works pretty well.
  • Wrap a full piece of bacon around the shrimp/date. Use another tooth pick to secure the bacon.
  • Coat with pecan glaze just before cooking. And coat once again during the cooking process.
  • On a parchment covered cookie sheet, place the shrimp/date packets. Leave enough room between them so they will cook completely.
  • Set the over at 350 degrees F. Bake the shrimp/date packets for about 25 minutes. They should begin to brown.
  • Once they begin to brown, set the oven at broil, and broil the packets for 2-4 minutes. Watch then carefully to prevent burning of the tails. But you want the bacon to crisp up as much as possible.
  • Once cooked, I remove the 2 toothpicks, and replace these with a decorative skewer, either metal or bamboo.
  • Serve. These are filling so one per person will be quite a bite. But they are delicious.
Keyword appetizers, Bacon, dates, Pecan glaze, shrimp
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