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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.
These were a little time-consuming to make, but absolutely worth it. The ranch dipping sauce is a must. I never thought my children would eat these because of the jalapenos...boy, was I wrong! The entire family enjoyed these.
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!
5 stars from everyone that tried these. The shrimp and bacon were cooked perfectly and there was just the right amount of spice. The directions seemed lengthy but these were put together fairly quickly! I cooked the bacon between paper towels in the microwave till slightly brown but still soft enough. To broil, I put a toothpick on either side of each shrimp so it would stay upright, hoping the cheese would stay in place better. Thanks Pixie!
I had such high hopes for this, but the truth is that nobody raved. Perhaps I did something wrong. Since I generally find pixie's recipes to be 5* material, I will try again...
This is the most delicious and flavorful shrimp appetizer I have come across in a long time. It is outstanding! I did use a whole bacon slice to keep all of the ingredients in. The rest I made to a T. YES!! you have to make the sauce and put in the chopped jalapeno's. Thanks for posting this wonderful recipe Pixie.
I picked this recipe as an appetizer at a cookout we had because I could make them up ahead of time and finish the broiling at the last minute. I broiled on a broiler pan, and the cheese ran out of the shrimp through the slits in the tray into the bottom of the pan. Next time I will just use the bottom of the broiler pan. It didn't really matter because they were simply delicious! Everyone thought they were "so good."
A terrific appetizer treat to enjoy while the rest of the goodies are still on the grill! I had a bit of a hard time making the jalapeno/cheese stay put, but finally got everything together and although they probably weren't as "pretty" as the photo, they tasted good and that's what counts, right? Did not make the sauce, but think I will next time, and maybe use pepper-jack cheese instead of regular.