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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Jalapeno poppers crossed with shrimp and bacon? YES! Ingredients:
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:
1. Preheat broiler.
2. Cut the jalapeno peppers in half lengthwise and remove stem and seeds.
3. Cut each jalapeno piece into 3 long strips.
4. This should leave you with 12 jalapeno strips.
5. Cut into the back of each shrimp, without cutting all the way through, so that the shrimp is almost butterflied open.
6. Cover the jalapenos and shrimp with boiling water in a casserole dish or heat resistant bowl.
7. Let sit for 60-90 seconds then rince with cold water and pat dry.
8. Partially cook the bacon, to reduce grease.
9. Do not cook to crispy, you need to be able to wrap the bacon around the shrimp.
10. Put a piece of jalapeno in the cut in each shrimp's back.
11. Place a stick of jack cheese on top of each jalapeno.
12. Wrap the bacon around each shrimp and secure with a toothpick.
13. Place the shrimp on a baking sheet.
14. Mix the salt, paprika, black pepper, cayenne pepper and allspice.
15. Sprinkle a light coating of the spice mixture over the shrimp.
16. Broil for 4-5 minutes or until the bacon is crispy and the cheese begins to ooze.
17. If desired, mix cilantro and ranch dressing and serve as a dipping sauce.
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