Seafood Stuffed Jalapenos Recipes

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

CRAB-STUFFED JALAPENOS

Steps:

• Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.

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.

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.

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.