Shrimp Stuffed Jalapenos Recipes

Steps:

• 1. Cut the stems off the jalapenos and remove as much of the seeds and veins as you wish. The more removed, the less heat you will get.
• 2. Mix together all other ingredients, minus the bacon, until smooth. Add as much of the spices as you wish. We like it spicy.
• 3. Stuff each jalapeno with the shrimp mixture. Wrap each jalapeno with a slice of bacon. We don't have a "holder" to keep them upright so we lay them on the grill grate. We cooked ours on our Traeger grill for just over an hour at 250*.
• 4. Side note: We used one shrimp per pepper. Another way to make this is to half the peppers and stuff each half and wrap it with half a piece of bacon for each. Temp and time would be about the same. Just watch for the bacon to be brown and crispy.

Steps:

• Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
• In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
• In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
• Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
• While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
• Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

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!

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.