Butterflied Shrimp with Wisconsin Smoked Gouda

3-oz. pancetta or bacon, finely chopped
2 c. (8-oz.) Wisconsin Smoked Gouda cheese, shredded and divided
1/2 c. dried bread crumbs
1/4 c. unsalted butter, slightly softened
2 Tbsp. chives, chopped and divided
18 jumbo shrimp (13 to 15 count)
3/4 c. sour cream

Sauté pancetta over medium-high heat until cooked; about 7 minutes. Cool. Combine pancetta, 1-1/2 cup Wisconsin Smoked Gouda cheese, bread crumbs, butter and 1 tablespoon chives; knead together. Shape into a 9-inch log. Wrap in plastic wrap; place in freezer 10 to 15 minutes. Meanwhile, devein and butterfly shrimp, leaving the tails on. Lay shrimp on a parchment-lined or lightly greased 10- x 15-inch jelly roll pan. Slice cheese mixture into 1/2-inch slices and place on each shrimp, pressing to cover meat. Bake at 400° F for 7 minutes. Sprinkle remaining 1/2 cup cheese over breading and bake 3 to 4 minutes more, or until cooked.

For each serving, arrange 3 shrimp on back of salad plate with tails touching. Place a dollop (2 tablespoons) of sour cream in center of each plate; sprinkle with remaining chives. Serve immediately.

Makes 6 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


Butterflied Shrimp with Wisconsin Smoked Gouda

5 Star
4 Star
3 Star
2 Star
1 Star
0.0 out of 5 stars

Write a review

Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals