Prep 15 mins
Cook 4 mins
Jalapeno poppers crossed with shrimp and bacon? YES!
- 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.
These were great!! I now make these whenever I entertain, and they are always a huge hit. I like to use the Salsa Jack cheese or the Hot Pepper Jack cheese to give them a little more spice. Ranch dip is a must.
I made 2 dozen of these last night to serve with cocktails. Thank goodness I made them up earlier in the day. It's not easy to get these things stuffed. I used 16-20 per pound size shrimp. I needed the whole piece of bacon to keep the pepper slice and cheese stick in the shrimp. But.. don't let the assembly deter you from making this recipe. It's delicious... and I wouldn't make the dip an option. The dip really adds to the wonderful flavor of the shrimp. Next time I'll take the advice of Mitzi Galus and add some chopped jalapeño peppers to the dip, because even though the shrimp have the pepper strip in them they aren't really that spicy. This recipe is certainly a 'keeper' and makes a nice presentation. Thanks for the recipe.
I made these for a dinner party at a friends house and they were a huge hit. Not one was left! I added some finely chopped jalepenos to the ranch dressing along with the cilantro, and it was nice and spicy. I would definitely make this one again.