Bacon Wrapped Shrimp Stuffed Jalapeno Poppers Recipes

SHRIMP STUFFED BACON WRAPPED JALAPENO PEPPERS

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.

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.

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 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.