Shrimp Brochette Jalapeño Poppers
Recipe GLPR71608117ae99b1
Roasted jumbo shrimp stuffed inside tender jalapeño halves filled with seasoned cream cheese and wrapped in crispy bacon. A savory, spicy appetizer or main course that combines Mexican flavors with succulent seafood.
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Ingredients
8 ounces cream cheese, at room temperature
1 teaspoon seafood seasoning (such as Old Bay)
6 large jalapeños, stemmed, halved and seeded
12 jumbo shrimp, shelled and deveined
12 slices regular bacon
Directions
Preheat your oven to 275 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top.
Combine the room-temperature cream cheese with the seafood seasoning in a small bowl and stir until evenly mixed.
Divide the seasoned cream cheese among the jalapeño halves, spreading it generously into each one. Place one shrimp on top of each filled jalapeño half, then wrap a slice of bacon around the shrimp and jalapeño. Secure the bacon with a toothpick. Arrange the poppers on the prepared wire rack and repeat until all ingredients are used.
Bake for 40 to 45 minutes, until the shrimp are fully cooked through and the bacon is cooked. The shrimp should reach an internal temperature of 145 degrees F. Transfer to a serving plate and enjoy warm.
