Butterfield Shrimp
with Wisconsin Smoked Gouda

Butterfield Shrimp with Wisconsin Smoked Gouda


  • 3 oz pancetta or bacon,
    finely chopped
  • 2 cups (8 ounces) Wisconsin
    smoked Gouda cheese, shredded and divided
  • ½ cup dried bread crumbs
  • ¼ cup unsalted butter,
    slightly softened
  • 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.

Servings: 6

Recipe ©2005 Wisconsin Milk Marketing Board, Inc.