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| Ingredients: |
15 - 20 Extra large shrimp, cleaned and deveined
8 ozs Cream cheese, softened
15 - 20 Large jalapeno peppers, cut lengthwise, seeds/membrane removed
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Creole/cajun seasoning
15 - 20 Slices bacon, more if nessesary
1 Bundle of green onions
Toothpicks |
| Cooking
Instructions: |
Sprinkle softened cream cheese with creole/cajun seasoning to taste, mix with a fork until bleneded.
Ad thinly sliced green onions and mix well.
Fill boat shaped peppers with cream cheese mixture.
Press a shrimp lightly into the cream cheese on top of the peppers.
Wrap each pepper/shrimp completely with slices of bacon until no pepper or shrimp can be seen. Secure bacon with a toothpick, make sure the pick goes all the way through so that the bacon is secured really well.
You can either smoke or grill these slowly until the bacon is lightly crispy. Lay aluminum foil with small holes in it so you can catch cream cheese if necessary.
Also, they can be broiled on low or baked.
Be sure bacon is done completely.
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| Serving
Suggestions: |
| These will definately become a favorite. The more you make them the better they will get. |
| Additional
Comments: |
| Serve with Sour cream blended with cajun seasoning for dipping. Or with some creole mustard blended with sour cream for dipping |
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