Jalapenoshrimppoppers Recipes

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

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-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-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.

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.

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.