Cajun Shrimp Stuffed Jalapeno Peppers Alligator Eggs Recipes

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"OLD ALLIGATOR GRILL" CAJUN KISSES -CHEESE& SHRIMP STUFFED JALAPENO"S



Recipe source: Old Alligator Grill Austin Texas I remember eating these in Dallas! Will make these very soon! They are so GOOD. I am so glad to find the recipe, hope you will try them ,you will not be disappointed.

Provided by Nancy J. Patrykus

Categories     Other Appetizers

Time 15m

Number Of Ingredients 5

8 fresh jalapeno peppers
8 medium sized shrimp,peeled, deveined, and cooked
monterey jack or mozzarella cheese
8 strips of bacon
sour cream

Steps:

  • 1. Put disposable gloves on. Cut tops off jalapeno peppers and remove seeds. Rinse peppers and you can take gloves off now. Stuff peppers first with a small amount of cheese, then one shrimp and fill remainder with more cheese. Wrap pepper with a strip of bacon, using a tooth pick to secure in place. Place each "kiss" on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on a plate with sour cream for the dipping

SHRIMP-STUFFED JALAPENO POPPERS



Shrimp-Stuffed Jalapeno Poppers image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 9

12 medium jalapeno peppers
12 large shrimp, peeled and deveined, tails intact
Kosher salt
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon Old Bay Seasoning
1 cup lager-style beer
Vegetable oil, for frying
Malt vinegar, for serving

Steps:

  • Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
  • Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
  • Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

DEVILED EGGS WITH CAJUN SHRIMP



Deviled Eggs with Cajun Shrimp image

These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.

Provided by Vallery Lomas

Categories     appetizer

Time 20m

Yield 18 deviled eggs

Number Of Ingredients 10

9 hard-boiled eggs, peeled
1/3 cup mayonnaise
1/3 cup sweet relish
2 teaspoons yellow mustard
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Smoked paprika, for sprinkling
18 medium shrimp, peeled and deveined
2 tablespoons unsalted butter
2 teaspoons Cajun or Creole seasoning, such as Tony Chacheres (note that some brands of seasoning contain more salt than others)

Steps:

  • Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
  • Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
  • Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
  • Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
  • Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
  • When ready to serve, top each deviled egg with 1 shrimp.

CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)



Cajun Shrimp Stuffed Jalapeno Peppers (Alligator Eggs) image

There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best I've ever come across. I got it off the internet years ago. It's great, and worth the effort.

Provided by Pokey in San Antonio

Categories     Vegetable

Time 1h10m

Yield 10-16 serving(s)

Number Of Ingredients 23

36 large jalapenos (roasted and peeled)
1/2 lb shrimp (cooked, deveined, and minced)
2 teaspoons mayonnaise
2 teaspoons chili sauce (prepared)
2 teaspoons capers (minced)
2 teaspoons green onions (minced)
2 teaspoons fresh parsley (minced)
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 3/4 cups all-purpose flour
3/4 cup beer (room temp)
2 eggs (room temp)
3 tablespoons green onions (minced)
2 tablespoons vegetable oil
1 1/2 tablespoons catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons lemon juice (fresh)
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons cayenne pepper

Steps:

  • Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
  • Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
  • For the stuffing: Mix all and chill for 1 hour.
  • Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
  • Heat peanut oil in fry pan or deep fryer to 350 degrees F.
  • Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
  • Drain on paper towels and season with salt or Tony's.

Nutrition Facts : Calories 174.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 86.7, Sodium 607.2, Carbohydrate 22.4, Fiber 2.3, Sugar 2.8, Protein 9.2

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