Wednesday, February 5, 2014
These were so good I made them twice in one week! A shrimp stuffed with a roasted jalapeno slice, wrapped in bacon, and topped with Pepper Jack cheese! I know you're drooling now!
If you don't know how to butterfly a shrimp, ask the butcher in your grocery store. They should do it at no charge. Also, if your bacon is thick cut, you will need to partially cook it in the oven on a sheet pan for about 10-12 minutes to where it's starting to cook but still pliable.
13-15 jumbo shrimp, peeled (tail on), deveined, butterflied
7-8 slices thin bacon, cut in halves
5 fresh jalapenos
About 1/4 C shredded Pepper Jack cheese
Preheat the oven to 400 degrees. Put the jalapenos on a sheet pan and roast about 15-20 minutes, turning occasionally, until they are soft. Remove from the oven and cool. When they are cool enough to handle, remove stems and seeds. Cut each jalapeno into three strips. Reduce the oven to 350 degrees.
Take a strip of jalapeno and lay it in the butterflied groove of the shrimp. Wrap the shrimp with a piece of bacon and secure with a toothpick. Place them on a sheet pan, sprinkle some black pepper over each one, and cook 6-8 minutes or until the shrimp and bacon are done. Remove them from the oven and turn on the broiler. Sprinkle a little cheese on each shrimp and place the pan back under the broiler for a minute or two to melt the cheese.