Roxy15
New member
Bacon-Wrapped Jalapeno Shrimp:
32 Medium Or Large Tiger Shrimp
1-(4-oz.)-Can Pickled Jalapeno Pepper
1 lb. Pkg. Thick-Sliced Bacon, Cut In Half
Toothpicks, As Needed
Vegetable Oil, For Frying
Peel shrimp; leave tails on.
Butterfly shrimp deeply by cutting through back almost all the way, but, not in half.
Cut jalapeno peppers into small slivers and stuff one into each shrimp.
Wrap 2 or 3 times with bacon halves; secure with a toothpick.
Heat Vegetable Oil in a deep-fat fryer or wok to 350 degrees.
Deep fry the shrimp in batches until the bacon is golden brown and crispy, 3-4 minutes.
Drain on a paper towel-lined plate.
32 Medium Or Large Tiger Shrimp
1-(4-oz.)-Can Pickled Jalapeno Pepper
1 lb. Pkg. Thick-Sliced Bacon, Cut In Half
Toothpicks, As Needed
Vegetable Oil, For Frying
Peel shrimp; leave tails on.
Butterfly shrimp deeply by cutting through back almost all the way, but, not in half.
Cut jalapeno peppers into small slivers and stuff one into each shrimp.
Wrap 2 or 3 times with bacon halves; secure with a toothpick.
Heat Vegetable Oil in a deep-fat fryer or wok to 350 degrees.
Deep fry the shrimp in batches until the bacon is golden brown and crispy, 3-4 minutes.
Drain on a paper towel-lined plate.