Spice up your next get together with something different.
You are forewarned that these delicious appetizers won't last long.
While making Buffalo Chicken Jalapeño Poppers, I decided to try a variation using shrimp and was very happy with the results. Some in my family actually prefer the shrimp to the chicken.
It's not just chicken that benefits from a good dousing in buffalo sauce.
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| Buffalo Shrimp Jalapeño Poppers |
Buffalo Shrimp Jalapeño Poppers
Prep Time: 20 minutes Cook Time: 20-25 minutes
10-12 large Jalapeño peppers
8 ounce cream cheese, softened
1 ½ cups shrimp, peeled, deveined, tails removed, cooked and diced
¼-½ cup Franks Original Red Hot Sauce
¼ cup blue cheese salad dressing
½ cup Monterey Jack cheese, shredded
¼ cup panko bread crumbs
ALWAYS wear gloves when you are working with the peppers or you will be in pain later. Trust me! Many years ago I didn't have gloves when I worked with jalapeños and paid the price.
Cut the peppers in half, lengthwise, leaving the stems intact. Clean the seeds and membrane out of the peppers. Most of the heat is in the membrane so you want to remove most, if not all, of that.
Mix the prepared shrimp, softened cream cheese, Red Hot (amount depends on how hot you like it), and blue cheese dressing until well blended.
Fill the peppers with the mixture using a spoon. Fill to the top of the pepper. If you have extra filling you can go back and add to the already filled peppers. Place on baking sheet.
Place a small amount of shredded Monterey Jack cheese on each pepper.
Top with sprinkle of panko bread crumbs.
Bake in a preheated 350º oven for 20-25 minutes.
Serves 10-12.
Makes 20-24 poppers
Enjoy!
Until next time!
1 ½ cups shrimp, peeled, deveined, tails removed, cooked and diced
¼ cup blue cheese salad dressing
½ cup Monterey Jack cheese, shredded
¼ cup panko bread crumbs
ALWAYS wear gloves when you are working with the peppers or you will be in pain later. Trust me! Many years ago I didn't have gloves when I worked with jalapeños and paid the price.
Cut the peppers in half, lengthwise, leaving the stems intact. Clean the seeds and membrane out of the peppers. Most of the heat is in the membrane so you want to remove most, if not all, of that.
Mix the prepared shrimp, softened cream cheese, Red Hot (amount depends on how hot you like it), and blue cheese dressing until well blended.
Fill the peppers with the mixture using a spoon. Fill to the top of the pepper. If you have extra filling you can go back and add to the already filled peppers. Place on baking sheet.
Place a small amount of shredded Monterey Jack cheese on each pepper.
Top with sprinkle of panko bread crumbs.
Bake in a preheated 350º oven for 20-25 minutes.
Serves 10-12.
Makes 20-24 poppers
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| Buffalo Shrimp Jalapeño Poppers |
Enjoy!
Until next time!
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