I posted this picture on my Facebook page and had a ton of folks ask what I was cooking. The answer: Shrimp Stuffed Jalapeños. This is a great appetizer that is easy to prepare. In fact, when weather rained-out our trip to the lake over Memorial Day Weekend a few weeks ago, all of the sudden I had a house full of hungry family and friends, and this is what I whipped up for them. Now they’re all huge fans of Shrimp Stuffed Jalapenos. Cook ‘em once for your friends, and I promise they’ll request it again and again!
Stuffed Jalapeno Shrimp Bacon Wraps
Ingredients: 1lb jalapenos, 4-6oz cream cheese, 1-2lb shrimp, 1lb bacon, Seasoning of choice.
Tools needed: grill, grill Stone, cutting board, strainer,
Prep Time: 15 minutes
Cook Time: 15 minutes
Light your grill, and place a grilling stone on the lit coals to divert the heat and avoid scorching the bacon. Cut the stem ends off, and split the jalapeños in half long ways.
Use your knife to cut out the vein through the middle of the jalapeño with all of the seeds. If you do not remove your seeds your peppers will be very spicy – in fact, probably too hot for most people’s liking.
After removing the seeds, place your hollowed out jalapeños into your strainer and rinse them thoroughly.
Fill the hollowed out peppers with cream cheese.
Remove the tail from your shrimp, and place a single piece on top of your jalapeño
Wrap your jalapeño with half a slice of bacon and set into a baking dish. Repeat for your entire stock.
Once all the jalapenos are wrapped, sprinkle a seasoning of choice over them. I like to use Old Bay Blackened Seasoning. Place your jalapeños onto the grill for around 15 minutes, turning them half way through.
Once your jalapeños have cooked for 15 minutes, take them off and let cool for around 4-5 minutes before serving.
Once cooled, place on a plate, and serve. Now you have an easy appetizer or snack that all your buddies are going to be asking for each time they come for a visit.