Old Alligator Grill Cajun Kisses Cheese Shrimp Stuffed Jalapenos Recipes

CAJUN KISSES

Steps:

• Cut tops off of jalapeno peppers and remove seeds.
• Stuff pepper with small amount of cheese, then 1 shrimp and then fill the remainder with more cheese.
• Wrap pepper with a strip of bacon, using a toothpick to secure in place.
• Place each "kiss" on a broiler pan.
• Broil until bacon is crispy.
• Drain on a paper towel and serve on a plate with sour cream for the dipping.

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.

CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)

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.