SHRIMP-JALAPENO "POPPERS"
Steps:
- COMBINE shrimp and dressing. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.
- HEAT grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.
- DRAIN shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. Grill 10 minutes or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 minutes or until cheese is slightly melted.
- REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.
- Substitute:
- Prepare using drained canned sliced jalapeno peppers.
- Use Your Oven:
- Thread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 minutes or until shrimp are pink, turning after 5 minutes. Meanwhile, place cheese-topped crackers on baking sheet. Bake at 350 degrees F for 3 to 4 minutes or until cheese is melted. Top crackers with shrimp, sour cream mixture and peppers.
- Nutrition Information Per Serving: 80 calories, 5g total fat, 2g saturated fat, 40mg cholesterol, 170mg sodium, 3g carbohydrate, 0g dietary fiber, less than 1g sugars, 5g protein.
CRISPY SHRIMP POPPERS
Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 appetizers.
Number Of Ingredients 7
Steps:
- Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. , In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.
Nutrition Facts :
SHRIMP JALAPENO POPPERS
Shrimp and cheese, similar to jalapeno poppers. The lighter the breading used, the better.
Provided by Sarah Howard
Categories Appetizers and Snacks Seafood Shrimp
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
- Mix cream cheese, Cheddar cheese, and mayonnaise together in a bowl. Spread on the inside of each butterflied shrimp.
- Whisk eggs and milk together in a bowl. Place bread crumbs on a plate.
- Dip each stuffed shrimp into the egg and milk mixture; roll over breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts : Calories 621.6 calories, Carbohydrate 25.6 g, Cholesterol 270.8 mg, Fat 43.5 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 21.7 g, Sodium 848.7 mg, Sugar 2.6 g
SHRIMP STUFFED BACON WRAPPED JALAPENO PEPPERS
Shrimp Stuffed Bacon Wrapped Jalapeno Peppers are perfect party appetizers. If you love stuffed jalapeno pepper poppers you are going to inhale these bacon wrapped jalapeno peppers.
Provided by Arlene Mobley - Flour On My Face
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 f. degrees.
- Rinse under cold water and pat dry the jalapeno peppers. Cut the jalapeno peppers in half lengthwise. Scoop the seeds and membrane from each half of the jalapeno peppers.
- Place the prepared jalapeno peppers on a cookie sheet that has been lined with foil or parchment paper.
- In a small bowl mix the softened cream cheese, 1/2 cup of the shredded cheese, Old Bay Seasoning, garlic powder and minced green onions till combined well.
- Fill each half of jalapeno pepper with the cream cheese mixture. (see helpful tips)
- Top each filled jalapeno pepper half with a shrimp.
- Sprinkle shredded cheese over each shrimp.
- Carefully pick up one jalapeno pepper half and wrap 1/2 a piece of bacon around it trapping the mound of shredded cheese on top of the shrimp. Use a toothpick to secure the bacon to the pepper. Repeat with remaining stuffed peppers.
- Bake in preheated oven for 22 to 25 minutes or until cheese is melted and the bacon has browned. May broil under a 450-degree broiler for 2 to 3 minutes to brown the bacon a bit more. Do not overcook trying to make the bacon crispy or the shrimp will become tough.
- Makes 16 Shrimp Stuffed Bacon Wrapped Jalapeno Peppers.
- Serve the Shrimp Stuffed Bacon Wrapped Jalapeno Peppers with Peach Lime Chutney or Habanero Apricot Jelly.
Nutrition Facts : ServingSize 2 Pieces, Calories 280 kcal, Sugar 1 g, Sodium 457 mg, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 13 g, Cholesterol 92 mg
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.
Nutrition Facts : Calories 186 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
JALAPENO & SHRIMP POPPERS
Just wanting an appetizer and I had these lovely Jalapenos SOooo put on my thinking cap looked in the freezer and came up with this recipe - looks attractive and it really isn't all that spicy, the baking seems to take some of the heat out of the Jalapenos. These may be made ahead but wait to put the crumbs on top until just before baking. Artificial crab works well too. Some like to steam the jalapenos for 5 minutes first but I like to have a little crunch to them.
Provided by Bergy
Categories Peppers
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97.8, Fat 2.5, SaturatedFat 1.1, Cholesterol 19.5, Sodium 255.2, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 5.9
CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)
There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best I've ever come across. I got it off the internet years ago. It's great, and worth the effort.
Provided by Pokey in San Antonio
Categories Vegetable
Time 1h10m
Yield 10-16 serving(s)
Number Of Ingredients 23
Steps:
- Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
- Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
- For the stuffing: Mix all and chill for 1 hour.
- Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
- Heat peanut oil in fry pan or deep fryer to 350 degrees F.
- Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
- Drain on paper towels and season with salt or Tony's.
Nutrition Facts : Calories 174.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 86.7, Sodium 607.2, Carbohydrate 22.4, Fiber 2.3, Sugar 2.8, Protein 9.2
SHRIMP-STUFFED JALAPENO POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 9
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.
BACON WRAPPED SHRIMP AND CHEESE STUFFED JALAPENO POPPERS RECIPE
Provided by kdet
Number Of Ingredients 5
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.
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