how2heroes » Grilled Shrimp-Jalapeño Poppers

Appetizers » Grilled Shrimp-Jalapeño Poppers

Amanda Escamilla shares a hot-off-the-grill appetizer. Jalapeño boats hold creamy Mexican queso fresco cheese and shrimp, wrapped in bacon. A quick grill melds flavors and crisps the bacon. The recipe makes 24 poppers, but you can easily reduce (doubtful!) or double the recipe; just allow for an even number of jalapeños, shrimp and bacon, with generous slices of cheese. No serving utensils needed makes for a dynamite BBQ or picnic idea.

Print Recipe

Makes 24 poppers

Ingredients

12 jalapeños, halved lengthwise & seeded
10 oz queso fresco cheese, sliced
12 shrimp, peeled, deveined & halved
12 bacon strips, halved
fresh lime juice

Equipment

kitchen (food prep) gloves
toothpicks
grill

How-to

Preheat grill to medium-high
With gloved hands, slice jalapeños lengthwise and scoop out seeds and veins. A spoon works great for this step
Stuff each jalapeño half with queso fresco cheese
Top with shrimp, wrap with bacon, and secure with a toothpick
To grill, place each wrapped popper stuffed-side-down
Cook until bacon is crispy and brown, about 2½ - 3 minutes each side
Place on serving platter or bowl and remove toothpicks
Drizzle with fresh lime juice and serve