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 Cheese; add salt and pepper to taste.
Place a shrimp in each Jalapeno and fill the foid with the Cream Cheese mixture.
Mix together the egg, milk and Cayenne Pepper
Dip each Jalapeno in egg mixture and roll in flour.
Wrap bacon around each chile and secure with a toothpick.
Set aside for 10-15 minutes to allow the coating to set.
Bake at 375 degrees for about an hour or until bacon is crisp, or grill on medium 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 Cheese; add salt and pepper to taste.
Place a shrimp in each Jalapeno and fill the foid with the Cream Cheese mixture.
Mix together the egg, milk and Cayenne Pepper
Dip each Jalapeno in egg mixture and roll in flour.
Wrap bacon around each chile and secure with a toothpick.
Set aside for 10-15 minutes to allow the coating to set.
Bake at 375 degrees for about an hour or until bacon is crisp, or grill on medium heat until bacon is crisp.