Bbq Jalapeno Shrimp Poppers Recipes

JALAPENO & SHRIMP POPPERS

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.

SHRIMP JALAPENO POPPERS

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.

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.

BBQ JALAPENO SHRIMP POPPERS

Steps:

• Slice the jalapenos length-wise and remove seeds.
• Fill them with the cream cheese and shrimp.
• Put the jalapenos back together and wrap with bacon.
• Hold together with a toothpick.
• BBQ until the bacon is fully cooked.

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.

GRILLED JALAPENO POPPERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.