SHRIMP & BACON JALAPEñO PEPPERS
We used to rely on restaurants to serve us jalapeño pepper appetizers, but no more. This version with shrimp and bacon proves how much tastier homemade is.
Provided by My Food and Family
Categories Home
Time 45m
Yield 32 servings
Number Of Ingredients 13
Steps:
- Heat grill to medium-high heat.
- Toss shrimp with dressing in non-metal bowl; refrigerate 15 min. Meanwhile, cut bacon slices in half lengthwise, then in half crosswise. (You will have 32 bacon pieces.) Cook bacon in large skillet on medium heat just until fat is translucent and bacon is soft, not crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
- Remove shrimp from marinade; discard marinade. Wrap each shrimp with 1 bacon piece; secure with toothpick or small wooden skewer. Grill 4 to 5 min. or until shrimp turn pink and bacon is crisp.
- Meanwhile, add red peppers and yellow onions to bacon drippings in skillet; cook and stir 3 to 4 min. or just until onions are translucent. Add garlic; cook and stir 1 min. Remove from skillet.
- Beat cream cheese and sour cream in large bowl with whisk until blended; stir in onion mixture and black pepper.
- Remove and discard toothpicks from shrimp. Spread crackers with cream cheese mixture; top with jalapeno slices, shrimp and shredded cheese. Place on foil-covered rimmed baking sheet.
- Grill, covered, 3 to 5 min. or until toppings are heated through and shredded cheese is melted. Sprinkle with green onions.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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