Bacon-Wrapped Monterey Jack Stuffed Shrimp (aka “Surf Meets Sizzle and They Become Best Friends”)

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Patty’s Completely Unnecessary Backstory (But Short, I Promise)

The internet told me I needed a 14-paragraph life story before giving you the recipe. So here it is:

Once upon a time, a shrimp met a block of Monterey Jack and said, “Hold me.”
Then bacon walked in and said, “Scoot over, I’m the blanket.”
The end.

See? We’re already cooking instead of learning about my childhood goldfish.

— Patty Prime 🐮

🧀 Bacon Wrapped Monterey Jack Stuffed Shrimp

Ingredients (for however many shrimp your heart demands)

• Jumbo shrimp – as many as you want to eat or impress people with

• Thin bacon strips (thick bacon = wrestling match, don’t do it)

• Shredded Monterey Jack cheese

• Salt & pepper to taste

• Butter for dipping

Patty PSA: When cleaning shrimp, make sure there is NO shrimp poop left behind.
This is a recipe, not a trust exercise.

Directions

1. Preheat oven to 405°F
   Not 400. Don’t ask why. It’s a vibe.

2. Prep the shrimp

   

   
   Peel, devein, and butterfly each shrimp by slicing down the back.
   (Again: no poop. We are civilized carnivores.)

3. Create a little shrimp workshop

   

   
   On a parchment-lined baking sheet, lay out:

   • one bacon strip per shrimp

   • a small pile of Monterey Jack
     This assembly-line method saves time and keeps you from yelling at the cat.

4. Stuff & Wrap

   • Pack cheese into the butterflied shrimp

   • Wrap with bacon starting at the wider end

   • Place seam side down on the sheet

5. Optional Crispier Bacon Hack (Highly Recommended)
   If you want restaurant-level crisp:

   • Par-bake bacon at 405°F for 5 minutes

   • Let cool slightly

   • Then wrap shrimp
     ➜ Harder to wrap, but worth the crunch.

6. Season & Sprinkle
   Salt and pepper each bundle.
   Add any leftover cheese on top like a blessing.

7. Bake

   • Raw bacon: 17 minutes

   • Par-baked bacon: 15 minutes

8. Butter Bath Finale
   Melt butter in a small dish for dipping because joy is liquid.

   

🥩 Macros That Make Veggies Nervous

Per 4 shrimp (approx):

• Protein: ~22–26g

• Carbs: ~0–1g

• Fat: ~18–22g

High protein. Basically zero carbs. Maximum happiness.

🧠 Patty Prime Pro Tips

• Serve these next to a ribeye for ultimate surf-and-turf dominance

• Great as a meal OR fancy appetizer that makes relatives behave

• If your bacon unwraps, threaten it verbally — it sometimes helps

📚 Carnivore Cookbooks Worth Chewing On

If you like easy, meat-first cooking like this, these are Patty-approved:

• Carnivore in the Kitchen – Courtney Luna

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• Fresh, fun, and proof that meat doesn’t have to be boring.

• Complete Carnivore – Jenny Mitich

  Custom HTML/CSS/JAVASCRIPT

  
  

• Practical, health-focused, and refreshingly sane.

• 5-Ingredient Carnivore Cookbook – Kevin Wagonfoot

  Custom HTML/CSS/JAVASCRIPT

  
  

• Perfect for people who hate recipes with 47 steps and emotional baggage.

Patty says: “If a recipe has more ingredients than a cow has stomachs, I’m out.”

🥓 Why This Recipe Slaps

• Gourmet flavor with caveman simplicity

• Works as appetizer, side, or main dish

• Impresses guests while staying 100% carnivore

• Takes under 25 minutes start to finish

Internal Links to Add

• Creamy Parmesan Salmon Recipe

• Carnivore Taco Shells

• Redmond Salt Guide

External Links Suggestions

• Seafood nutrition overview (e.g., USDA shrimp data)

• Protein requirements research

• Food safety guide for shrimp handling

Final Word from Patty

These shrimp are proof that carnivore food can be:
✔ elegant
✔ stupid easy
✔ dripping in butter
✔ socially acceptable in public

And remember:
We did the shopping so you don’t have to.