Shrimp-Jalapeno "Poppers"

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  • 10 min prep
  • 50 min total
  • Makes 32 servings.

Shrimp-Jalapeno "Poppers" Recipe

Ingredients

  • 32 large uncooked large shrimp (about 1 lb.), peeled, deveined
  • 1/3 cup Italian dressing
  • 1/2 cup sour cream
  • 2 Tbsp. chopped fresh cilantro
  • 32 RITZ Crackers
  • 6 oz. (3/4 of 8-oz. pkg.) sharp cheddar cheese
  • 11 slices bacon, each cut into 3 pieces
  • 4 fresh jalapeño peppers, each cut into 8 slices

Instructions

  • Combine  shrimp and dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.
  • Heat  grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.
  • Drain  shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.) Grill skewers 10 min. or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.
  • Remove  shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

Recipe Tips

SubstitutePrepare using drained canned sliced jalapeno peppers.

Use Your OvenThread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 min. or until shrimp pink, turning after 5 min. Meanwhile, place cheese-topped crackers on baking sheet. Bake at 350ºF for 3 to 4 min. or until cheese is melted. Top crackers with shrimp, sour cream mixture and peppers.

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Nutrition Information

Makes 32 servings.

Nutrition per serving:

  • Calories 80 
  • Total fat 5 g
  • Saturated fat 2 g
  • Cholesterol 40 mg
  • Sodium 170 mg
  • Carbohydrate 3 g
  • Dietary fiber 0 g
  • Sugars 1 g
  • Protein 5 g
  • Vitamin A 4 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 4 %DV

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