Bacon Wrapped Shrimp And Cheese Stuffed Jalapeno Poppers Food

BACON WRAPPED SHRIMP STUFFED JALAPENO POPPERS

Steps:

• If using shrimp, sauté in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
• Mash cream cheese in a small bowl with a fork until creamy.
• Stir garlic and onion into the cream cheese.
• Mix the cheddar cheese with the cream cheese mixture.
• Use a spoon to fill each jalapeño half with about 1 tablespoon cheese mixture. Don't overfill.
• Top each jalapeno half with a shrimp.
• Wrap each jalapeño half with bacon and secure with wooden toothpick.
• Brush each half with barbecue sauce.
• Place the jalapenos on a hot grill with indirect heat to prevent burning.
• Leave on the grill for 20-25 minutes or until bacon crisps and cheese is melted.
• Preheat oven to 400 degrees.
• Place poppers on a parchment-lined pan.
• Bake the jalapeno poppers for 20 minutes.
• If desired, place under broiler for 2-3 minutes to lightly brown tops.
• Let sit about 10 minutes before serving.

SHRIMP-STUFFED JALAPENO POPPERS

Steps:

• Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
• Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
• Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

JALAPENO POPPERS

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling.
• Serve immediately, or they're also great at room temperature.

BACON WRAPPED SHRIMP AND CHEESE STUFFED JALAPENO POPPERS RECIPE

Steps:

• Prepare your grill for medium heat. Sorry non-grill folks, you can try making these in the oven but they just don't turn out as nicely. Wearing gloves, slice the jalapenos lengthwise without breaking all the way through. Make small cuts at the stem and tip so that you can open up the jalapeno without breaking it up too much. Use a small paring knife or spoon to scrape out all of the inside seeds and membranes. Clean them out really well unless you like a super hot popper. Insert a stick of cheese into the pepper. Next wedge as much of the shrimp into the jalapeno as possible with the tail end sticking out. Depending on the size of your shrimp and the size of your jalapenos this might be easy or hard. If there is not enough room just get as much of the shrimp in as you can. The bacon wrapping will hold them together. Wrap the shrimp and jalapeno tightly with a strip of bacon, stretching and overlapping slightly as you go. Secure the bacon with a toothpick. Repeat. Grill poppers until bacon is crisp and browned all over, turning as needed. The bacon fat will melt off and some cheese may melt out so watch for flare-ups.

CHARRED JALAPENO POPPERS

Steps:

• Halve and seed the jalapenos.
• Roast on a hot grill just until skins start to turn dark.
• Slice the bacon strips in half.
• Fill the jalapeno halves with cream cheese.
• Wrap halves with bacon and secure with a toothpick.
• Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
• Serve warm.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BACON WRAPPED SHRIMP WITH JALAPENOS "I LIKE IT HOT!"

Steps:

• Preheat oven to 350 degrees F.
• Wash shrimp and set aside in a bowl, starting an assembly line.
• Cut bacon in half vertically, place on a plate.
• Cut and peel onion into wedges and separate, place in a bowl.
• Wash Jalapenos,slice into thirds, lengthwise, removing seeds.place in a bowl.
• Start assembly with a shrimp, a slice of Jalapeno, and a slice of onion. Holding all in your hand, wrap bacon around and secure with a wooded toothpick. Repeat with each shrimp.
• Place on a baking sheet.
• Sprinkle with seasoning.
• Place in the oven and roast until bacon is slightly crisp. Roasting time may be adjusted.