Saturday, March 6, 2010

Bacon Wrapped Jalapeno Shrimp Poppers Recipe

This recipe was entered in the Central Florida Fair Hot/Cold Appetizer Competition this year. I am posting here for those who were unable to get a copy at the fair.

Bacon Wrapped Jalapeno Shrimp Poppers

20 whole fresh jalapenos

2 cubes cream cheese, softened

8 ounces shredded cheddar cheese

40 medium shrimp, deveined

1 pound thin-sliced bacon, each slice cut into thirds

Wearing latex gloves, cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like spicier foods). Mix cream cheese and shredded cheddar cheese well. Put cream cheese mixture into a pastry bag or a homemade Ziploc pastry bag. Pipe cream cheese mixture onto jalapeno halves until the jalapeno is just filled. Place one shrimp on each jalapeno half. Wrap each jalapeno half with one 1/3 slice of bacon. Secure with a toothpick.

Cook the stuffed jalapenos in a 400-degree oven, stuffed side up, checking every 5 minutes for doneness.

Serve immediately. They're also great at room temperature.

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