Shrimp Stuffed Jalapenos Keto Recipes

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.

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:

• Preheat oven to 350. Cut jalapenos lengthwise and trip off the stem, but not too far. It needs to be able to hold the cream cheese inches Scrape out seeds and seed membranes. Stuff the peppers with the cream cheese so that is it level across the top (don't over stuff them).
• Peel and devein the shrimp. Place one shrimp on top of a pepper with cream cheese, and then wrap it with a half of slice of bacon. Repeat until all peppers are stuffed and wrapped.
• In a square pyrex pan place all of the peppers so that they are all flat and not tipped to one side. Sometimes it helps to position them so that they support one another not to tip over.
• Bake uncovered for about 25 to 35 minutes. Check for doneness of the shrimp and bacon at 25 minutes. You should be smelling the peppers cooking as well. The timing depends on shrimp size, pepper size and bacon thickness.
• These are a guaranteed winner that will impress your guest!