Spinach Artichoke Stuffed Shrimp with Bacon Recipe

whiskeyandwings September 9, 2016 0
Spinach Artichoke Stuffed Shrimp with Bacon Recipe


  • Half of a bag of spinach leaves
  • Olive oil
  • 4-5 artichoke hearts (mine were frozen from Trader Joe’s – buy water-packed if you can find frozen)
  • 4oz cream cheese, softened
  • Salt and pepper
  • 15-20 large shrimp, peeled, de-veined, and butterflied
  • 10 strips of bacon, cut in half (20 pieces)


  1. In a medium sautee pan over medium heat, drizzle a little olive oil in then add the spinach. Cook until it’s all been wilted down – 4-5 minutes. Remove from heat and when cooled, squeeze out excess water.
  2. Add the cooked spinach to a food processor (a mini one works great here!) along with the artichoke hearts. Pulse a few times to break everything up. Add the softened cream cheese and blend until creamy and combined. Season to taste with salt and pepper and blend until combined.
  3. Take the butterflied shrimp and place about 1-2 tsps of the spinach artichoke filling in the center. Fold the shrimp together and wrap in a slice of bacon to ensure most of the filling stays in. Secure with a toothpick. Repeat with remaining shrimp and place on a baking sheet.
  4. Preheat the oven to 425 degrees. Bake the shrimp for 10-15 minutes, or until the bacon is browned. Serve immediately.

Leave A Response »