Jalapeños With Shrimp Filling Food

SHRIMP STUFFED JALAPENOS

Steps:

• Cut the tops off and remove the seeds of the jalapenos. Salt the peppers on the inside. Put the shrimp in head first, cram in some cream cheese in the opening around the shrimp.
• Cut the bacon strips in quarters, place each quarter over the top of the jalapenos and put a toothpick through it to hold the bacon in place.Preheat oven to 375 or your barbecue and cook 1 hour until bacon is done.I have what they call a Chile Grill. You stick the peppers down in the hole of the Chile Grill and the filling will not run out of the pepper.
• You can stuff these with anything from sausage,oysters,crab even groun beef.

JALAPENO & SHRIMP POPPERS

Steps:

• Preheat oven to 375°F.
• Slice each Jalapeno in half lengthwise and remove the seeds & membrane.
• Mix together the chopped shrimp, tartar sauce, garlic & chili flakes.
• Divide the mixture between the 8 halves.
• Mix the cheese and breadcrunbs together.
• Divide crumbs between the jalapenos spread over top and pat down lightly.
• Place on a baking tray and bake for 10 minutes then broil for apprx 5 to get the tops lovely and brown- watch you don't burn them
• Serve hot.

JALAPENO WRAPPED SHRIMP

Steps:

• Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.

JALAPENO PICKLED SHRIMP

Steps:

• Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

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.

BACON WRAPPED SHRIMP WITH JALAPENO

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 mn.
• Microwave bacon for 1 mn on HIGH. Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler. Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on a work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing with toothpick. Repeat using all bacon, shrimp and jalapenos.
• Stir together mayo, chili sauce, pickle relish, red pepper and 1 TBL water in a small bowl.
• Place shrimp rolls on prepared pan. Brush with reserved marinade.
• Broil 3 mn. Turn, brush with marinade and broil 2 mn more.
• Serve with sauce for dipping.

HONEY JALAPENO SHRIMP DIPPING SAUCE

Steps:

• Melt butter in a saucepan, add jalapenos and rum and cook over medium high heat until the liquid is reduced by half.
• Add the remaining ingredients and simmer 20 minutes, stirring frequently.
• Serve hot or chilled, garnished with cilantro.

JALAPEñOS WITH SHRIMP FILLING

Steps:

• Place the oven rack on the top level and preheat the oven broiler. Meanwhile, put the jalapeños, cut sides up, in a single layer on a baking sheet. In a bowl, mix together the shrimp, mayonnaise, and cocktail sauce. Spoon a bit of the shrimp mixture into each jalapeño cavity. Top each with a strip of cheese. Run under the broiler until the cheese melts, about 2 to 3 minutes. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEAFOOD STUFFED JALAPENOS

Steps:

• Cut peppers in half and seed (use plastic gloves). Blanch peppers by covering with water in large saucepan.
• Cover and bring to boil,boil 5 minutes.
• Drain and rinse with cold water.
• Drain on paper towels.
• Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended.
• Transfer to quart size resealable bag.
• Cut off 1 corner of bag and pipe mixture into each pepper half.
• Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
• Combine egg and buttermilk in small bowl.
• In medium bowl, mix cornflake crumbs and cornmeal mix.
• Dip each pepper in buttermilk mixture and roll in crumb mixture.
• Return to baking sheet, cover and freeze 1 hour.
• Heat oil to 350°F.
• Deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
• Drain on paper towels.
• Best served warm.