Shrimp Jalapeno Boats Recipes

SHRIMP JALAPENO BOATS

Steps:

• Cut jalapenos in half and remove seeds. Place in two ungreased 15x10x1-in. baking pans. In a small bowl, combine the cream cheese, cheddar cheese and onions; spoon into jalapeno halves. Top with shrimp. , Bake at 400° for 18-22 minutes or until jalapenos are tender.

SHRIMP AND JALAPENO NACHOS

Steps:

• Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
• Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
• Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
• Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
• Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
• Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

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.

JALAPENO WRAPPED SHRIMP

Steps:

• Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.

JALAPENO BOATS

Steps:

• Slice the stem of each jalapeno, being careful not to cut into the cavity of the pepper.
• Cut jalapenos in half, lengthwise and remove seeds and membranes. Microwave jalapenos at 80% power for 4-7 minutes, or until they are slightly soft.
• Mix remaining ingredients and spoon into jalapeno halves.
• Broil for 5 minutes, or until cheese mixture is lightly browned.
• Serve warm.

CHANGE OF LATITUDE SHRIMP BOAT

Steps:

• Preheat oven to 375 degrees.
• Remove stem, cut in half and clean seeds and membrane from jalapeno peppers. Blanche peppers in hot water for two minutes and set aside. Cook the bacon for two minutes in the microwave, until half cooked. Drain and set aside. Finely chop Simply Potatoes Shredded Hash Browns and combine with butter, cumin and taco seasoning. Pan fry on low heat until lightly brown and sticky in texture (about 4 minutes). Set aside until cool. While potato mixture is cooling, clean and peel shrimp, leaving the tails on and shred the cheese. Then slice bacon strips lengthwise. Place a bed of cheese inside the jalapeno halves, wrap bacon around the shrimp and place firmly in the jalapeno boat. Top with salty potato crumble and place on broiler pan in the grooves (this helps keep the boat afloat). Bake at 375 degrees for 12 minutes or until shrimp is orange in color. Cool, serve and surf.

GARLIC-JALAPEñO SHRIMP

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.