Roxy
New member
Bacon Shrimp Jalapenos:
12 Jalapeños, seeded
12 (20-30 count) shrimp, shelled and deveined with tail removed
1/4 lb. grated Cheddar Cheese
1/4 lb. Cream Cheese, softened
1/2 tsp. Cayenne Pepper
Salt and pepper to taste
1 egg
3 tsp. milk
flour
12 slices bacon
Toothpicks
Make a slit on the side of each jalapeño and remove the seeds sack.
Soak the jalapeños for 2 hours or overnight in milk. Mix the cream
cheese and cheddar. Add salt and pepper to taste. Place a shrimp in
each chile and fill the void with the cream cheese mixture. Mix
together the egg, milk and cayenne and dip each jalapeño in egg
mixture and roll in flour. Wrap bacon around each chile and secure
with a toothpick. Set aside for 10-15 min. to allow the coating to
set.
Bake at 375 degrees F. for about an hour or until bacon is crisp, or
grill on med. heat until bacon is crisp.
12 Jalapeños, seeded
12 (20-30 count) shrimp, shelled and deveined with tail removed
1/4 lb. grated Cheddar Cheese
1/4 lb. Cream Cheese, softened
1/2 tsp. Cayenne Pepper
Salt and pepper to taste
1 egg
3 tsp. milk
flour
12 slices bacon
Toothpicks
Make a slit on the side of each jalapeño and remove the seeds sack.
Soak the jalapeños for 2 hours or overnight in milk. Mix the cream
cheese and cheddar. Add salt and pepper to taste. Place a shrimp in
each chile and fill the void with the cream cheese mixture. Mix
together the egg, milk and cayenne and dip each jalapeño in egg
mixture and roll in flour. Wrap bacon around each chile and secure
with a toothpick. Set aside for 10-15 min. to allow the coating to
set.
Bake at 375 degrees F. for about an hour or until bacon is crisp, or
grill on med. heat until bacon is crisp.