Jalapeno Shrimp Popper Cupcakes Recipes

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SHRIMP-STUFFED JALAPENO POPPERS



Shrimp-Stuffed Jalapeno Poppers image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 9

12 medium jalapeno peppers
12 large shrimp, peeled and deveined, tails intact
Kosher salt
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon Old Bay Seasoning
1 cup lager-style beer
Vegetable oil, for frying
Malt vinegar, for serving

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.

JALAPENO & SHRIMP POPPERS



Jalapeno & Shrimp Poppers image

Just wanting an appetizer and I had these lovely Jalapenos SOooo put on my thinking cap looked in the freezer and came up with this recipe - looks attractive and it really isn't all that spicy, the baking seems to take some of the heat out of the Jalapenos. These may be made ahead but wait to put the crumbs on top until just before baking. Artificial crab works well too. Some like to steam the jalapenos for 5 minutes first but I like to have a little crunch to them.

Provided by Bergy

Categories     Peppers

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

4 large jalapeno peppers
4 large prawns or 16 small shrimp, roughly chopped
1 tablespoon tartar sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili flakes
2 tablespoons parmesan cheese, grated
2 tablespoons breadcrumbs

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.

Nutrition Facts : Calories 97.8, Fat 2.5, SaturatedFat 1.1, Cholesterol 19.5, Sodium 255.2, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 5.9

SHRIMP JALAPENO POPPERS



Shrimp Jalapeno Poppers image

Shrimp and cheese, similar to jalapeno poppers. The lighter the breading used, the better.

Provided by Sarah Howard

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 40m

Yield 5

Number Of Ingredients 8

cooking spray
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
¼ cup mayonnaise
15 large shrimp - peeled, deveined and butterflied
2 eggs, beaten
1 ½ teaspoons milk
1 ½ cups dry bread crumbs

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.

Nutrition Facts : Calories 621.6 calories, Carbohydrate 25.6 g, Cholesterol 270.8 mg, Fat 43.5 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 21.7 g, Sodium 848.7 mg, Sugar 2.6 g

JALAPENO POPPER CORN CUPCAKES



Jalapeno Popper Corn Cupcakes image

Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! -Tina Bellows, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 18

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 cup olive oil
1/2 teaspoon vanilla extract
3/4 cup frozen corn, thawed
2 tablespoons finely chopped seeded jalapeno pepper
FROSTING:
1/4 cup panko bread crumbs
4 ounces cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Sliced jalapeno peppers

Steps:

  • In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Place bread crumbs on an ungreased baking sheet. Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 192mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

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