Shrimp Stuffed Jalapenos Recipes

JALAPENO AND CRAB STUFFED SHRIMP

Steps:

• Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
• In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
• In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
• Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
• While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
• Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

SAUSAGE STUFFED JALAPENOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

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.

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 STUFFED JALAPENOS

Steps:

• Cut the tops off and remove the seeds of the jalapenos. Salt the peppers on the inside. Put the shrimp in head first, cram in some cream cheese in the opening around the shrimp.
• Cut the bacon strips in quarters, place each quarter over the top of the jalapenos and put a toothpick through it to hold the bacon in place.Preheat oven to 375 or your barbecue and cook 1 hour until bacon is done.I have what they call a Chile Grill. You stick the peppers down in the hole of the Chile Grill and the filling will not run out of the pepper.
• You can stuff these with anything from sausage,oysters,crab even groun beef.

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.