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.
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
Comments (1)
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Posted Friday, May 25, 2012, at 6:33 pm by Lynne:Easy, awesome summer grilling app
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