Bacon-Wrapped Jalapeno Shrimp
21 Oct 2010 Leave a Comment
We were recently able to visit the coast, and before we left, we bought a few pounds of shrimp right off a boat — not peeled, not deveined, still with the heads on. To prep them for freezing, I took the heads off, rinsed the gunk, and dried them really well. I froze them in single layers inside gallon zip-top bags on a jelly roll pan. And then I started thinking of ways to use up the wonderful Texas gulf shrimp. (Tecnically, Gulf of Mexico shrimp . . . but we bought it in Texas and we’re preparing it in Texas . . . so we’re gonna call it Texas shrimp. Hook ‘em! — erm, yeah)
At various restaurants, I’ve had bacon-wrapped shrimp, bacon-wrapped jalapeno poppers, and even jalapenos stuffed with seafood and wrapped in bacon. It’s all good. But, once you start stuffing jalapenos, you’re looking at some work intensity that just shouldn’t be associated with an appetizer.
Therefore, I give you … bacon wrapped around a strip of roasted jalapeno and shrimp. Bacon-wrapped jalapeno shrimp . . . for short?
Ingredients:
- 8 slices of bacon (avoid the maple cured for this recipe)
- 8 jalapenos
- 16 large shrimp, peeled and deveined
- ground black pepper
- chopped cilantro for garnish
- lime wedges for serving
Directions:
- Roast the jalapenos: remove the stem from each jalapeno and cut in half, remove the seeds. Put the jalapenos on a cookie sheet, drizzle with olive oil and put in a 400 degree oven for 10-15 minutes. Remove from the oven and let cool so they can be handled easily.
- Prepare the bacon: cut the bacon in half and put on a baking sheet. Bake at 400 until half-cooked, only about 5 minutes. Remove from the oven and let cool so they can be handled easily.
- Assemble: place one strip of jalapeno on a shrimp, wrap with bacon. Secure individually with toothpick or secure several with a skewer. Season with pepper.
- Arrange the shrimp on a baking sheet lined with parchment paper, and bake in 400 degree oven until the shrimp is cooked, around 10 minutes.
- Sprinkle with cilantro and serve with lime wedges!
