Recipe by *Pixie*
Jalapeno poppers crossed with shrimp and bacon? YES!
Top Review by applee
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.
- 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 See How It's Made
- 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.