with Wisconsin Smoked Gouda
- 3 oz pancetta or bacon,
- 2 cups (8 ounces) Wisconsin
smoked Gouda cheese, shredded and divided
- ½ cup dried bread crumbs
- ¼ cup unsalted butter,
- 2 tablespoons chives,
chopped and divided
- 18 jumbo shrimp (13 to 15 count)
- ¾ cup sour cream
Sauté pancetta over medium-high heat until cooked; about 7 minutes. Cool. Combine pancetta, 1½ cups smoked Gouda, 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 ½″ slices and place on each shrimp, pressing to cover meat. Bake at 400°F for 7 minutes. Sprinkle remaining ½ 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.
Recipe ©2005 Wisconsin Milk Marketing Board, Inc.