Shrimp Jalapeno Poppers 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.

CRISPY SHRIMP POPPERS



Crispy Shrimp Poppers image

Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these!

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 20 appetizers.

Number Of Ingredients 7

20 uncooked medium shrimp, peeled and deveined
4 ounces cream cheese, softened
10 bacon strips
1 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko bread crumbs
Oil for deep-fat frying

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.

Nutrition Facts :

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 & 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

Provided by Food Network

Categories     appetizer

Time 50m

Yield 32 servings

Number Of Ingredients 8

32 large uncooked large shrimp (about 1 lb.), peeled, deveined
1/3 cup KRAFT Zesty Italian Dressing
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped cilantro
32 RITZ Crackers
6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese
10 slices OSCAR MAYER Bacon, each cut into 3 pieces
4 fresh jalapeno peppers, each cut into 8 slices

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.

AFTERBURNERS (JALAPENO SHRIMP POPPERS)



Afterburners (Jalapeno Shrimp Poppers) image

Make and share this Afterburners (Jalapeno Shrimp Poppers) recipe from Food.com.

Provided by iris5555

Categories     Peppers

Time 45m

Yield 12 appetizers

Number Of Ingredients 6

12 large jalapenos
12 medium shrimp, peeled and deveined
1/4 cup cream cheese
6 slices mozzarella cheese, thin slices, halved
1 green onion, chopped
6 slices bacon, halved lengthwise

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.

Nutrition Facts : Calories 121.1, Fat 10.2, SaturatedFat 4.7, Cholesterol 33, Sodium 209.5, Carbohydrate 1.4, Fiber 0.4, Sugar 0.7, Protein 6

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