Bacon Wrapped Shrimp Chimichanga
By: Jack Mancuso
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.
Bacon Wrapped Shrimp Chimichanga Ingredients
- Large burrito
- Large uncooked shrimp
- Cuso’s Smoky Garlic Buffalo BBQ Rub
- Cotija cheese
- Chopped tomato
- Chopped onion
- Chopped lettuce
- Hot sauce
- Wrap each shrimp (tails off) with bacon so it overlaps for coverage
- Sprinkle with Cuso’s Smoky Garlic Buffalo BBQ Rub
- Cook these in an air fryer (350F for 15 minutes)
- Lay out the burrito shell
- Put about ⅓ cup of rice in the center, and spread it out
- Next comes the cheese. Dot the burrito all over.
- Chop up your vegetables using a Chef’s Knife
- Sprinkle the vegetable mix evenly on the burrito.
- Pour hot sauce (not too much) on top.
- Carefully wrap the burrito. You must seal both ends.
- Put into a 350F fryer, watching for that pleasing golden brown color
- Slice the burrito in half. That is enough for one person.
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.
Corn cake with honey
Mexican yam cole slaw
Tortilla chips with salsa or pico de gallo
From the Bar