Jalapeno Shrimpers
photo by teresas
- Ready In:
- 19mins
- Ingredients:
- 12
- Yields:
-
12 appetizers
ingredients
- 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)
directions
- 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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Reviews
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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.
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These were tasty little bites! I'd definitely make them to serve at a party or just for us for a treat again, but with a couple changes. The main thing I found was that they were very salty. Unless you are using a very low-sodium brand of bacon, I'd leave the salt out of the spice mix altogether. Also, I think the prep time needs adjusting. Maybe the more you make them the faster it gets but it took me closer to 30 minutes to assemble the shrimp. I then laid them on a baking tray, covered them in cling film, and kept them in the fridge until they were ready to go. Thanks for a tasty number!
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RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...