Shrimp Jalapeño Pepper Appetizers Recipes

GARLIC-JALAPEñO SHRIMP

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

AMAZING BACON-WRAPPED JALAPENO SHRIMP

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
• Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

SHRIMP STUFFED BACON WRAPPED JALAPENO PEPPERS

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.

SHRIMP-STUFFED JALAPENO POPPERS

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.

SHRIMP JALAPENO BOATS

Steps:

• Cut jalapenos in half and remove seeds. Place in two ungreased 15x10x1-in. baking pans. In a small bowl, combine the cream cheese, cheddar cheese and onions; spoon into jalapeno halves. Top with shrimp. , Bake at 400° for 18-22 minutes or until jalapenos are tender.

SHRIMP-JALAPEñO PEPPER APPETIZERS

Steps:

• Toss shrimp with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.
• Heat grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.
• Drain shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.) Grill skewers 10 min. or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.
• Remove shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

SHRIMP & BACON JALAPEñO PEPPERS

Steps:

• Heat grill to medium-high heat.
• Toss shrimp with dressing in non-metal bowl; refrigerate 15 min. Meanwhile, cut bacon slices in half lengthwise, then in half crosswise. (You will have 32 bacon pieces.) Cook bacon in large skillet on medium heat just until fat is translucent and bacon is soft, not crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Remove shrimp from marinade; discard marinade. Wrap each shrimp with 1 bacon piece; secure with toothpick or small wooden skewer. Grill 4 to 5 min. or until shrimp turn pink and bacon is crisp.
• Meanwhile, add red peppers and yellow onions to bacon drippings in skillet; cook and stir 3 to 4 min. or just until onions are translucent. Add garlic; cook and stir 1 min. Remove from skillet.
• Beat cream cheese and sour cream in large bowl with whisk until blended; stir in onion mixture and black pepper.
• Remove and discard toothpicks from shrimp. Spread crackers with cream cheese mixture; top with jalapeno slices, shrimp and shredded cheese. Place on foil-covered rimmed baking sheet.
• Grill, covered, 3 to 5 min. or until toppings are heated through and shredded cheese is melted. Sprinkle with green onions.

BACON WRAPPED SHRIMP STUFFED JALAPENO POPPERS

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.

SHRIMP JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
• Mix cream cheese, Cheddar cheese, and mayonnaise together in a bowl. Spread on the inside of each butterflied shrimp.
• Whisk eggs and milk together in a bowl. Place bread crumbs on a plate.
• Dip each stuffed shrimp into the egg and milk mixture; roll over breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 30 minutes.

JALAPENO & SHRIMP POPPERS

Steps:

• Preheat oven to 375°F.
• Slice each Jalapeno in half lengthwise and remove the seeds & membrane.
• Mix together the chopped shrimp, tartar sauce, garlic & chili flakes.
• Divide the mixture between the 8 halves.
• Mix the cheese and breadcrunbs together.
• Divide crumbs between the jalapenos spread over top and pat down lightly.
• Place on a baking tray and bake for 10 minutes then broil for apprx 5 to get the tops lovely and brown- watch you don't burn them
• Serve hot.

SHRIMP STUFFED JALAPENOS

Steps:

• 1. Cut the stems off the jalapenos and remove as much of the seeds and veins as you wish. The more removed, the less heat you will get.
• 2. Mix together all other ingredients, minus the bacon, until smooth. Add as much of the spices as you wish. We like it spicy.
• 3. Stuff each jalapeno with the shrimp mixture. Wrap each jalapeno with a slice of bacon. We don't have a "holder" to keep them upright so we lay them on the grill grate. We cooked ours on our Traeger grill for just over an hour at 250*.
• 4. Side note: We used one shrimp per pepper. Another way to make this is to half the peppers and stuff each half and wrap it with half a piece of bacon for each. Temp and time would be about the same. Just watch for the bacon to be brown and crispy.