Seafood Stuffed Jalapenos 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.

CRAB-STUFFED JALAPENOS



Crab-Stuffed Jalapenos image

"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 7

24 large jalapeno peppers
6 ounces fat-free cream cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded reduced-fat cheddar cheese
12 turkey bacon strips, halved widthwise

Steps:

  • Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

JALAPENO AND CRAB STUFFED SHRIMP



Jalapeno and Crab Stuffed Shrimp image

Provided by Aaron McCargo Jr.

Time 1h17m

Yield 4 servings

Number Of Ingredients 16

Nonstick spray
1 stick plus 2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons finely chopped red onion (about 1/4 small red onion), soaked in cold water 5 minutes
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper
2 tablespoons heavy cream
2 tablespoons seafood seasoning, divided (recommended: Old Bay)
2 cups panko breadcrumbs, divided
1 egg, lightly beaten , divided
4 tablespoons chopped fresh cilantro, divided
2 limes, zested, divided
3 limes, juiced, divided
1 pint jumbo lump crabmeat, picked over for cartilage (about 2 cups)
1 pound U-12 or colossal shrimp, peeled, deveined and tails on (about 12 shrimp)

Steps:

  • Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
  • In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
  • In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
  • Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
  • While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
  • Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

STUFFED JALAPENOS III



Stuffed Jalapenos III image

These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Provided by TIFFANY WEAVER

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g

GRILLED STUFFED JALAPENOS



Grilled Stuffed Jalapenos image

These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 appetizers.

Number Of Ingredients 8

4 ounces cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
10 jalapeno peppers

Steps:

  • In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SEAFOOD STUFFED JALAPENOS



Seafood Stuffed Jalapenos image

Make and share this Seafood Stuffed Jalapenos recipe from Food.com.

Provided by Divinemom5

Categories     Crab

Time 3h7m

Yield 5 dozen

Number Of Ingredients 13

30 medium jalapeno peppers
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can shrimp, drained
1 (6 ounce) can crabmeat, drained
2 teaspoons finely chopped onions
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup buttermilk
1 egg, beaten
1 1/2 cups corn flakes, in crumbs
3/4 cup self-rising cornmeal mix
vegetable oil (for frying)

Steps:

  • Cut peppers in half and seed (use plastic gloves). Blanch peppers by covering with water in large saucepan.
  • Cover and bring to boil,boil 5 minutes.
  • Drain and rinse with cold water.
  • Drain on paper towels.
  • Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended.
  • Transfer to quart size resealable bag.
  • Cut off 1 corner of bag and pipe mixture into each pepper half.
  • Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
  • Combine egg and buttermilk in small bowl.
  • In medium bowl, mix cornflake crumbs and cornmeal mix.
  • Dip each pepper in buttermilk mixture and roll in crumb mixture.
  • Return to baking sheet, cover and freeze 1 hour.
  • Heat oil to 350°F.
  • Deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
  • Drain on paper towels.
  • Best served warm.

Nutrition Facts : Calories 373.5, Fat 19, SaturatedFat 10.8, Cholesterol 174.7, Sodium 861, Carbohydrate 29.3, Fiber 3.8, Sugar 6.5, Protein 22.9

SHRIMP STUFFED JALAPENOS



Shrimp Stuffed Jalapenos image

I grow peppers in the garden and always have way to many, so these little guys are a excellent finger food.

Provided by Timothy H.

Categories     Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

20 shrimp, peeled
2 slices bacon
1/4 teaspoon seasoning salt
12 large jalapenos
1/2 cup cream cheese
20 toothpicks

Steps:

  • Cut the tops off and remove the seeds of the jalapenos. Salt the peppers on the inside. Put the shrimp in head first, cram in some cream cheese in the opening around the shrimp.
  • Cut the bacon strips in quarters, place each quarter over the top of the jalapenos and put a toothpick through it to hold the bacon in place.Preheat oven to 375 or your barbecue and cook 1 hour until bacon is done.I have what they call a Chile Grill. You stick the peppers down in the hole of the Chile Grill and the filling will not run out of the pepper.
  • You can stuff these with anything from sausage,oysters,crab even groun beef.

Nutrition Facts : Calories 151, Fat 12.2, SaturatedFat 6.3, Cholesterol 72.4, Sodium 297.5, Carbohydrate 4.2, Fiber 1.2, Sugar 2.7, Protein 6.7

CRAWFISH-STUFFED JALAPENOS



Crawfish-Stuffed Jalapenos image

Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!

Provided by Lori

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 9h30m

Yield 24

Number Of Ingredients 14

8 ounces bacon
8 ounces bulk lean breakfast sausage
24 large jalapeno peppers
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1 cup shredded Muenster cheese
1 pound cooked and peeled crawfish tails, coarsely chopped
1 quart vegetable oil for frying
2 cups all-purpose flour
½ teaspoon paprika
½ teaspoon white pepper
1 teaspoon garlic salt
1 ½ cups beer, or as needed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside.
  • Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed.
  • Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 9.9 g, Cholesterol 54.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 324.8 mg, Sugar 0.6 g

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