Bacon Wrapped Shrimp Chimichanga

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Bacon Wrapped Shrimp Chimichanga - Cuso Cuts

When you make this Bacon Wrapped Shrimp Chimichanga, invite company and come hungry. This is a HUGE bite packed full of tantalizing flavors. In some ways, it’s just an extra, extra-large shrimp taco with a few twists.

A few things will help with this recipe. First, Cotija (koh-tee=hah) cheese isn’t always easy to find. You can use feta instead. Next, find the most ginormous burritos you can (it makes for a really impressive presentation). As for Hot Sauce, use what you like. I use Buffalo Style (yeah, sometimes I’m predictable).

You are going to need to eye the fillings in this recipe. Don’t put so much on that you cannot close the burrito completely for frying, or you will have a mess on your hands.


PitMaster’s Memo

What is Cotija cheese? Cotija originated in Michoacan, Mexico. It’s an aged cheese. The milder type ages for 100 days, while the 12-month-aged cheese is sharper. This makes it crumbly. And because it doesn’t melt, it provides your dish with texture.

Sides

  • Corn cake with honey
  • Corn salad
  • Cowboy beans
  • Mexican yam cole slaw
  • Spanish rice
  • Tortilla chips with salsa or pico de gallo 

From the Bar

  • Aguas Frescas
  • Dry rose
  • Lager
  • Limeade
  • Margaritas
  • Mezcal
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