Old Alligator Grill Cajun Kisses Cheese Shrimp Stuffed Jalapenos Recipes

Steps:

• Cut tops off of jalapeno peppers and remove seeds.
• Stuff pepper with small amount of cheese, then 1 shrimp and then fill the remainder with more cheese.
• Wrap pepper with a strip of bacon, using a toothpick to secure in place.
• Place each "kiss" on a broiler pan.
• Broil until bacon is crispy.
• Drain on a paper towel and serve on a plate with sour cream for the dipping.

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

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.

Steps:

• Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
• Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
• For the stuffing: Mix all and chill for 1 hour.
• Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
• Heat peanut oil in fry pan or deep fryer to 350 degrees F.
• Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
• Drain on paper towels and season with salt or Tony's.

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.