Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he’ll be sharing instruction on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Crab-topped grouper, Grilled spaghetti.
I posted this picture on my Facebook page and had a ton of folks ask what I was cooking. The answer: Shrimp-stuffed jalapeños.
This is a great appetizer that is easy to prepare. In fact, when weather rained out our trip to the lake over Memorial Day weekend a few weeks ago, all of the sudden I had a house full of hungry family and friends, and this is what I whipped up for them. Now they’re all huge fans of shrimp-stuffed jalapenos. Cook ’em once for your friends, and I promise they’ll request it again and again!
STUFFED JALAPEÑO SHRIMP BACON WRAPS
Ingredients: 1 pounds of jalapeños, 4-6 ounces of cream cheese, 1-2 pounds of shrimp, 1pound of bacon, seasoning of choice.
Tools needed: grill, grill stone, cutting board, strainer
Prep Time: 15 minutes
Cook Time: 15 minutes
Light your grill, and place a grilling stone on the lit coals to divert the heat and avoid scorching the bacon. Cut the stem ends off, and split the jalapeños in half long ways.
Use your knife to cut out the vein through the middle of the jalapeño with all of the seeds. If you do not remove your seeds your peppers will be very spicy – in fact, probably too hot for most people’s liking.
After removing the seeds, place the hollowed-out jalapeños into your strainer and rinse them thoroughly.
Fill the hollowed-out peppers with cream cheese.
Remove the tail from your shrimp, and place a single piece on top of your jalapeño.
Wrap your jalapeño with half a slice of bacon and set into a baking dish. Repeat for your entire stock.
Once all the jalapeños are wrapped, sprinkle a seasoning of choice over them. I like to use Old Bay Blackened Seasoning. Place your jalapeños onto the grill for around 15 minutes, turning them half way through.
Once your jalapeños have cooked for 15 minutes, take them off and let cool for around 4-5 minutes before serving.
Once cooled, place on a plate and serve. Now you have an easy appetizer or snack that all your buddies are going to be asking for each time they come for a visit.
Terry Scroggins’ column, Big Show’s Big Eats, appears monthly on Bassmaster.com. You can also find him on Twitter or Facebook.
