Jalapeño Creole Shrimp

By á-174942

Ingredients

• 15 extra-large shrimp - (to 20) cleaned, deveined
• 8 ounces cream cheese softened
• 15 large jalapeño peppers - (to 20) cut lengthwise, seeds and membrane removed
• Creole/Cajun seasoning to taste
• 15 slices bacon - (to 20) more if nessesary
• 1 bundle green onions
• Toothpicks as needed

Details

Servings 2

Preparation

Step 1

Sprinkle softened cream cheese with Creole/Cajun seasoning to taste, mix with a fork until bleneded. Add thinly sliced green onions and mix well.

Fill boat shaped peppers with cream cheese mixture. Press a shrimp lightly into the cream cheese on top of the peppers.

Wrap each pepper/shrimp completely with slices of bacon until no pepper or shrimp can be seen. Secure bacon with a toothpick, make sure the pick goes all the way through so that the bacon is secured really well.

You can either smoke or grill these slowly until the bacon is lightly crispy. Lay aluminum foil with small holes in it so you can catch cream cheese if necessary.

Also, they can be broiled on low or baked. Be sure bacon is done completely.

This recipe yields 2 servings; 10 carb grams per serving.