Bacon Wrapped Shrimp And Cheese Stuffed Jalapeno Poppers Recipes

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BACON WRAPPED SHRIMP STUFFED JALAPENO POPPERS



Bacon Wrapped Shrimp Stuffed Jalapeno Poppers image

Provided by Camille

Categories     Appetizer Recipes

Time 45m

Number Of Ingredients 9

4-8 ounces Cream Cheese, softened
1 Green Onion, chopped
1/4 teaspoon Garlic Powder
4-8 ounces Grated Sharp Cheddar Cheese
1 pound large Jalapeño Peppers, halved lengthwise with seeds and ribs removed (leave some seeds if spicier peppers are desired).
Cooked medium Shrimp, deveined and shelled (one for each jalapeño half), optional
Bacon strips, cut in half crosswise to match the number of jalapeño halves
Toothpick for each jalapeño half
1/4 cup Barbecue Sauce of choice

Steps:

  • If using shrimp, sauté in a skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
  • Mash cream cheese in a small bowl with a fork until creamy.
  • Stir garlic and onion into the cream cheese.
  • Mix the cheddar cheese with the cream cheese mixture.
  • Use a spoon to fill each jalapeño half with about 1 tablespoon cheese mixture. Don't overfill.
  • Top each jalapeno half with a shrimp.
  • Wrap each jalapeño half with bacon and secure with wooden toothpick.
  • Brush each half with barbecue sauce.
  • Place the jalapenos on a hot grill with indirect heat to prevent burning.
  • Leave on the grill for 20-25 minutes or until bacon crisps and cheese is melted.
  • Preheat oven to 400 degrees.
  • Place poppers on a parchment-lined pan.
  • Bake the jalapeno poppers for 20 minutes.
  • If desired, place under broiler for 2-3 minutes to lightly brown tops.
  • Let sit about 10 minutes before serving.

Nutrition Facts : Calories 186 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SHRIMP STUFFED BACON WRAPPED JALAPENO PEPPERS



Shrimp Stuffed Bacon Wrapped Jalapeno Peppers image

Shrimp Stuffed Bacon Wrapped Jalapeno Peppers are perfect party appetizers. If you love stuffed jalapeno pepper poppers you are going to inhale these bacon wrapped jalapeno peppers.

Provided by Arlene Mobley - Flour On My Face

Categories     Appetizer

Time 40m

Number Of Ingredients 8

8 jumbo jalapeno peppers (cut in half seeds and membranes removed)
6 oz. softened cream cheese
1 1/2 cups finely shredded Colby Jack cheese (divided)
1 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1 tablespoon finely minced green onion
16 large large cooked shrimp (peeled and deveined)
8 slices bacon (cut in half)

Steps:

  • Preheat oven to 375 f. degrees.
  • Rinse under cold water and pat dry the jalapeno peppers. Cut the jalapeno peppers in half lengthwise. Scoop the seeds and membrane from each half of the jalapeno peppers.
  • Place the prepared jalapeno peppers on a cookie sheet that has been lined with foil or parchment paper.
  • In a small bowl mix the softened cream cheese, 1/2 cup of the shredded cheese, Old Bay Seasoning, garlic powder and minced green onions till combined well.
  • Fill each half of jalapeno pepper with the cream cheese mixture. (see helpful tips)
  • Top each filled jalapeno pepper half with a shrimp.
  • Sprinkle shredded cheese over each shrimp.
  • Carefully pick up one jalapeno pepper half and wrap 1/2 a piece of bacon around it trapping the mound of shredded cheese on top of the shrimp. Use a toothpick to secure the bacon to the pepper. Repeat with remaining stuffed peppers.
  • Bake in preheated oven for 22 to 25 minutes or until cheese is melted and the bacon has browned. May broil under a 450-degree broiler for 2 to 3 minutes to brown the bacon a bit more. Do not overcook trying to make the bacon crispy or the shrimp will become tough.
  • Makes 16 Shrimp Stuffed Bacon Wrapped Jalapeno Peppers.
  • Serve the Shrimp Stuffed Bacon Wrapped Jalapeno Peppers with Peach Lime Chutney or Habanero Apricot Jelly.

Nutrition Facts : ServingSize 2 Pieces, Calories 280 kcal, Sugar 1 g, Sodium 457 mg, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 13 g, Cholesterol 92 mg

BACON-WRAPPED JALAPENO POPPERS



Bacon-Wrapped Jalapeno Poppers image

Better than the typical poppers.

Provided by videogator

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 30m

Yield 6

Number Of Ingredients 4

½ cup cream cheese
½ cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
  • Bake in the preheated oven until bacon is crispy, about 15 minutes.

Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g

BACON WRAPPED SHRIMP WITH JALAPENOS "I LIKE IT HOT!"



Bacon Wrapped Shrimp With Jalapenos

I have been making this recipe for years, for my friends and family. It's always a hit at parties.I have looked on the web for the original recipe but can't find it and I can't find it, so I'm posting my version. enjoy! WARNING I like it HOT!

Provided by Robin Hollister

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 lb large shrimp, peeled and cleaned
1 lb bacon, raw uncooked
1 large sweet onion, cut into wedges
6 fresh jalapeno peppers
2 teaspoons seafood seasoning, or
2 teaspoons cayenne pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Wash shrimp and set aside in a bowl, starting an assembly line.
  • Cut bacon in half vertically, place on a plate.
  • Cut and peel onion into wedges and separate, place in a bowl.
  • Wash Jalapenos,slice into thirds, lengthwise, removing seeds.place in a bowl.
  • Start assembly with a shrimp, a slice of Jalapeno, and a slice of onion. Holding all in your hand, wrap bacon around and secure with a wooded toothpick. Repeat with each shrimp.
  • Place on a baking sheet.
  • Sprinkle with seasoning.
  • Place in the oven and roast until bacon is slightly crisp. Roasting time may be adjusted.

Nutrition Facts : Calories 416, Fat 35, SaturatedFat 11.5, Cholesterol 146.9, Sodium 1060.3, Carbohydrate 4.8, Fiber 1, Sugar 1.7, Protein 19.6

BACON WRAPPED SHRIMP AND CHEESE STUFFED JALAPENO POPPERS RECIPE



Bacon Wrapped Shrimp and Cheese Stuffed Jalapeno Poppers Recipe image

Provided by kdet

Number Of Ingredients 5

12 fresh jalapenos, the largest you can find
12 fresh, jumbo sized shrimp, shells off, de-veined
12 oz Monterrey Jack cheese or other soft melting cheese, sliced into 12 sticks
12 strips regular fatty bacon (not center cut or thick sliced)
tooth picks

Steps:

  • Prepare your grill for medium heat. Sorry non-grill folks, you can try making these in the oven but they just don't turn out as nicely. Wearing gloves, slice the jalapenos lengthwise without breaking all the way through. Make small cuts at the stem and tip so that you can open up the jalapeno without breaking it up too much. Use a small paring knife or spoon to scrape out all of the inside seeds and membranes. Clean them out really well unless you like a super hot popper. Insert a stick of cheese into the pepper. Next wedge as much of the shrimp into the jalapeno as possible with the tail end sticking out. Depending on the size of your shrimp and the size of your jalapenos this might be easy or hard. If there is not enough room just get as much of the shrimp in as you can. The bacon wrapping will hold them together. Wrap the shrimp and jalapeno tightly with a strip of bacon, stretching and overlapping slightly as you go. Secure the bacon with a toothpick. Repeat. Grill poppers until bacon is crisp and browned all over, turning as needed. The bacon fat will melt off and some cheese may melt out so watch for flare-ups.

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