Jalapeno Shrimp Poppers Recipes

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.

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.

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.

AFTERBURNERS (JALAPENO SHRIMP POPPERS)

Steps:

• Preheat broiler.
• Cut a lengthwise slit in each jalapeno and remove the seeds and membranes, leaving each pepper intact. (If you have sensitive skin like I do, wear latex gloves or these really will be afterburners.).
• Into the cavity of each pepper, carefully place a shrimp, about a teaspoon of cream cheese , half a slice of mozzarella and a pinch of green onion.
• Wrap each pepper with 1 piece of bacon and secure with a toothpick.
• Place on sheet pan.
• Repeat with remaining jalapenos.
• Broil peppers 5 1/2" from heat for 6 to 7 minutes on each side or until bacon is cooked and crisp.
• Serve warm.

CRISPY SHRIMP POPPERS

Steps:

• Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. , In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.

BACON WRAPPED SHRIMP AND CHEESE STUFFED JALAPENO POPPERS RECIPE

Steps:

• Prepare your grill for medium heat. Sorry non-grill folks, you can try making these in the oven but they just don't turn out as nicely. Wearing gloves, slice the jalapenos lengthwise without breaking all the way through. Make small cuts at the stem and tip so that you can open up the jalapeno without breaking it up too much. Use a small paring knife or spoon to scrape out all of the inside seeds and membranes. Clean them out really well unless you like a super hot popper. Insert a stick of cheese into the pepper. Next wedge as much of the shrimp into the jalapeno as possible with the tail end sticking out. Depending on the size of your shrimp and the size of your jalapenos this might be easy or hard. If there is not enough room just get as much of the shrimp in as you can. The bacon wrapping will hold them together. Wrap the shrimp and jalapeno tightly with a strip of bacon, stretching and overlapping slightly as you go. Secure the bacon with a toothpick. Repeat. Grill poppers until bacon is crisp and browned all over, turning as needed. The bacon fat will melt off and some cheese may melt out so watch for flare-ups.