Experimenting with some new Game Day dishes. Bacon Wrapped Cajun Shrimp Jalapeño Poppers. They were so delicious! If you’d like a hotter popper, you can keep the seeds in. For a sweeter option, try it with bell peppers.
6 large Jalapenos
12 Bacon Strips
12 Medium Shrimp; peeled and deveined
½ teaspoon Cajun Seasoning Mix
Salt and Pepper to taste
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Filling:
8 oz Cream Cheese; room temperature
¼ cup Pepper Jack Cheese
½ teaspoon Garlic Powder
½ teaspoon Smoked Paprika
¼ teaspoon Montreal Steak Seasoning
Pinch of Cayenne
Pinch of Red Pepper Flakes
Salt and Pepper to taste
- Preheat smoker or grill to 375°F.
- Heat a skillet over medium-high heat and add a small drizzle of olive oil. In a medium bowl, combine the shrimp, cajun seasoning, salt and pepper. Toss to coat, then sauté until cooked through, about 4 minutes. Remove from the pan and set aside.
- Halve the jalapeños and remove the seeds with a spoon. In a bowl, combine the cream cheese filling ingredients and mix until well incorporated. Fill each of the jalapeño halves with the mixture and top with 2 shrimp, then wrap in a strip of bacon.
- Smoke or grill for 15 minutes or until the cheese is melted and the bacon is crispy.
- Enjoy!
Looking for a main dish? Try one of these recipes!
Ash's In The Kitchen 