Ingredients

The following ingredients have 16 Servings
  • 8 jumbo jalapeno peppers (cut in half seeds and membranes removed)
  • 6 oz. softened cream cheese
  • 1 1/2 cups finely shredded Colby Jack cheese (divided)
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon finely minced green onion
  • 16 large large cooked shrimp (peeled and deveined)
  • 8 slices bacon (cut in half)

Instruction

  • Preheat oven to 375 f. degrees.
  • Rinse under cold water and pat dry the jalapeno peppers. Cut the jalapeno peppers in half lengthwise. Scoop the seeds and membrane from each half of the jalapeno peppers.
  • Place the prepared jalapeno peppers on a cookie sheet that has been lined with foil or parchment paper.
  • In a small bowl mix the softened cream cheese, 1/2 cup of the shredded cheese, Old Bay Seasoning, garlic powder and minced green onions till combined well.
  • Fill each half of jalapeno pepper with the cream cheese mixture. (see helpful tips)
  • Top each filled jalapeno pepper half with a shrimp.
  • Sprinkle shredded cheese over each shrimp.
  • Carefully pick up one jalapeno pepper half and wrap 1/2 a piece of bacon around it trapping the mound of shredded cheese on top of the shrimp. Use a toothpick to secure the bacon to the pepper. Repeat with remaining stuffed peppers.
  • Bake in preheated oven for 22 to 25 minutes or until cheese is melted and the bacon has browned. May broil under a 450-degree broiler for 2 to 3 minutes to brown the bacon a bit more. Do not overcook trying to make the bacon crispy or the shrimp will become tough.
  • Makes 16 Shrimp Stuffed Bacon Wrapped Jalapeno Peppers.
  • Serve the Shrimp Stuffed Bacon Wrapped Jalapeno Peppers with Peach Lime Chutney or Habanero Apricot Jelly.