Recipe(tried): Bacon Shrimp Jalapenos and Jalapeno Shrimp Poppers

BACON SHRIMP JALAPE OS

12 Jalape os, seeded
12 slices bacon
12- 20-30 count shrimp
1/4 lb. grated cheddar cheese
1/4 lb. cream cheese, softened
1/2 tsp. cayenne, if you like it hot
Salt and pepper to taste
1 egg
3 tsp. milk
Flour
12 slices bacon

Make a slit on the side of each Jalape o and remove the seeds sack. Soak the jalape os for 2 hours or overnight in milk. Mix the cream cheese and cheddar. Add salt and pepper to taste. Place a shrimp in each chile and fill the void with the cream cheese mixture. Mix together the egg, milk and cayenne and dip each Jalape o in egg mixture and roll in flour. Wrap bacon around each chile and secure with a toothpick. Set aside for 10-15 min. to allow the coating to set.

Bake at 375 degrees F. for about an hour or until bacon is crisp, or grill on med. heat until bacon is crisp.

---

JALAPE O SHRIMP POPPERS

12 jalape os, sliced in half lengthwise and seeded
1- 8 oz. pkg. cream cheese, softened (could use soft cream cheese spread, but do not use whipped cream cheese)
24 cooked and shelled shrimp
12 slices of bacon, cut in half crosswise
Toothpicks

Fill each jalape o half with cream cheese. Stuff a shrimp (or 2 if they are tiny) in the middle of the cream cheese and wrap with a half piece of bacon. Use toothpicks to hold them together.

Bake at 375 degrees F for about an hour or until bacon is crisp.

VARIATION:
For a change, substitute 24 smoked cocktail sausages for the shrimp.

Enjoy! Chef Big E