Time 45m Yield 12 servings Number Of Ingredients 9 Steps:
Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out. Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl. Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.
Time 45m Yield 20 appetizers. Number Of Ingredients 7 Steps:
Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. , In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.
Time 40m Yield 5 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Mix cream cheese, Cheddar cheese, and mayonnaise together in a bowl. Spread on the inside of each butterflied shrimp. Whisk eggs and milk together in a bowl. Place bread crumbs on a plate. Dip each stuffed shrimp into the egg and milk mixture; roll over breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven until lightly browned, about 30 minutes.
Time 35m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F. Slice each Jalapeno in half lengthwise and remove the seeds & membrane. Mix together the chopped shrimp, tartar sauce, garlic & chili flakes. Divide the mixture between the 8 halves. Mix the cheese and breadcrunbs together. Divide crumbs between the jalapenos spread over top and pat down lightly. Place on a baking tray and bake for 10 minutes then broil for apprx 5 to get the tops lovely and brown- watch you don’t burn them Serve hot.
Time 50m Yield 32 servings Number Of Ingredients 8 Steps:
COMBINE shrimp and dressing. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use. HEAT grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil. DRAIN shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. Grill 10 minutes or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 minutes or until cheese is slightly melted. REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers. Substitute: Prepare using drained canned sliced jalapeno peppers. Use Your Oven: Thread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 minutes or until shrimp are pink, turning after 5 minutes. Meanwhile, place cheese-topped crackers on baking sheet. Bake at 350 degrees F for 3 to 4 minutes or until cheese is melted. Top crackers with shrimp, sour cream mixture and peppers. Nutrition Information Per Serving: 80 calories, 5g total fat, 2g saturated fat, 40mg cholesterol, 170mg sodium, 3g carbohydrate, 0g dietary fiber, less than 1g sugars, 5g protein.
Time 45m Yield 12 appetizers Number Of Ingredients 6 Steps:
Preheat broiler. Cut a lengthwise slit in each jalapeno and remove the seeds and membranes, leaving each pepper intact. (If you have sensitive skin like I do, wear latex gloves or these really will be afterburners.). Into the cavity of each pepper, carefully place a shrimp, about a teaspoon of cream cheese , half a slice of mozzarella and a pinch of green onion. Wrap each pepper with 1 piece of bacon and secure with a toothpick. Place on sheet pan. Repeat with remaining jalapenos. Broil peppers 5 1/2" from heat for 6 to 7 minutes on each side or until bacon is cooked and crisp. Serve warm.
