Shrimp Jalapeño Pepper Appetizers Recipes

SHRIMP-JALAPEñO PEPPER APPETIZERS

Steps:

• Toss shrimp with dressing. Refrigerate 30 min. 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. (Discard remaining bacon piece.) Grill skewers 10 min. 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 min. or until cheese is slightly melted.
• Remove shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

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.

SHRIMP & BACON JALAPEñO PEPPERS

Steps:

• Heat grill to medium-high heat.
• Toss shrimp with dressing in non-metal bowl; refrigerate 15 min. Meanwhile, cut bacon slices in half lengthwise, then in half crosswise. (You will have 32 bacon pieces.) Cook bacon in large skillet on medium heat just until fat is translucent and bacon is soft, not crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Remove shrimp from marinade; discard marinade. Wrap each shrimp with 1 bacon piece; secure with toothpick or small wooden skewer. Grill 4 to 5 min. or until shrimp turn pink and bacon is crisp.
• Meanwhile, add red peppers and yellow onions to bacon drippings in skillet; cook and stir 3 to 4 min. or just until onions are translucent. Add garlic; cook and stir 1 min. Remove from skillet.
• Beat cream cheese and sour cream in large bowl with whisk until blended; stir in onion mixture and black pepper.
• Remove and discard toothpicks from shrimp. Spread crackers with cream cheese mixture; top with jalapeno slices, shrimp and shredded cheese. Place on foil-covered rimmed baking sheet.
• Grill, covered, 3 to 5 min. or until toppings are heated through and shredded cheese is melted. Sprinkle with green onions.