Jalapeno Shrimpers Recipe #40398
Jalapeno poppers crossed with shrimp and bacon? YES!
by *Pixie*
19 min | 15 min prep
12 appetizers
- 12 large shrimp, shelled and cleaned
- 2 jalapeno peppers
- 3 ounces monterey jack cheese, cut into 12 sticks (pepper jack can be used if you want spicier)
- 6 slices bacon, cut to make 12 shorter pieces
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 3-5 cups boiling water
- 2/3 cup ranch dressing (optional)
- 1 teaspoon fresh minced cilantro (optional)
- Preheat broiler.
- Cut the jalapeno peppers in half lengthwise and remove stem and seeds.
- Cut each jalapeno piece into 3 long strips.
- This should leave you with 12 jalapeno strips.
- Cut into the back of each shrimp, without cutting all the way through, so that the shrimp is almost butterflied open.
- Cover the jalapenos and shrimp with boiling water in a casserole dish or heat resistant bowl.
- Let sit for 60-90 seconds then rince with cold water and pat dry.
- Partially cook the bacon, to reduce grease.
- Do not cook to crispy, you need to be able to wrap the bacon around the shrimp.
- Put a piece of jalapeno in the cut in each shrimp's back.
- Place a stick of jack cheese on top of each jalapeno.
- Wrap the bacon around each shrimp and secure with a toothpick.
- Place the shrimp on a baking sheet.
- Mix the salt, paprika, black pepper, cayenne pepper and allspice.
- Sprinkle a light coating of the spice mixture over the shrimp.
- Broil for 4-5 minutes or until the bacon is crispy and the cheese begins to ooze.
- If desired, mix cilantro and ranch dressing and serve as a dipping sauce.
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5 stars