Cajun Shrimp Stuffed Jalapeño Poppers
Jalapeño poppers made Gulf Coast style with this spicy Cajun shrimp filling, wrapped up in crispy bacon. Serve a platter of these sizzling hot, extra tasty bites at your next party or tailgate and watch them disappear.
Prep Time:
20 mins.
Cook Time:
20 mins.
Yield:
16 poppers
Ingredients
- 16 slices bacon
- 8 ounces shrimp, cooked and chopped
- 4 ounces cream cheese, room temperature
- 4 ounces Monterey Jack or Pepper Jack cheese, grated
- 2 tablespoons Blue Plate Mayonnaise
- 2 tablespoons chopped green onion
- 2 teaspoons Creole or Cajun seasoning
- 8 jalapeño peppers, seeded and halved lengthwise
Directions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Arrange the bacon in a single layer. Bake until some fat is rendered and partially cooked but still pliable, about 10 minutes. Remove from pan and let drain on paper towels.
- In a medium bowl, stir together the shrimp, cream cheese, pepper jack, mayonnaise, green onion and Creole seasoning until well combined.
- Spoon 1 tablespoon of the mixture into each jalapeño half; wrap 1 piece of bacon around it and secure the ends with wooden picks.
- Bake the poppers at 400°F for 20 to 25 minutes. Let stand for a few minutes before serving.
- TIP: These Jalapeño Poppers can also be grilled on a medium hot grill at 350° to 400°F for 20 minutes or smoked at 200°F for 40 minutes.
