Smoky, creamy, and perfectly spicy, these Shrimp Jalapeño Poppers take the classic appetizer up a notch. Fresh jalapeño halves are stuffed with a rich shrimp and cheese filling, wrapped in crispy bacon, and served with a cool Buttermilk–Green Onion Dip.
Shrimp Jalapeño Poppers
Makes 12
Ingredients
- 12 slices thick-cut bacon
- 4 ounces cream cheese, softened
- 2 tablespoons minced green onion
- 1 clove garlic, minced
- 8 ounces cooked medium shrimp, coarsely chopped
- ¼ cup shredded Monterey Jack cheese
- 6 jalapeños, halved lengthwise and seeded
- Buttermilk Green Onion Dip (recipe follows)
- Garnish: sliced green onion
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- On prepared pan, arrange bacon in a single layer.
- Bake until partially cooked, about 10 minutes. Remove from pan, and let drain on paper towels.
- In a medium bowl, stir together cream cheese, minced green onion, and garlic until well combined.
- Fold in shrimp and Monterey Jack until just combined.
- Spoon mixture into jalapeño halves. Wrap 1 piece of bacon around each jalapeño half, and secure ends of bacon with wooden picks.
- Heat a grill pan over medium heat. Add jalapeño poppers, and cook until golden brown on all sides
- and heated through, 5 to 7 minutes.
- Serve with Buttermilk-Green Onion Dip.
- Garnish with sliced green onion, if desired.
Buttermilk-Green Onion Dip
Ingredients
- ½ cup mayonnaise
- ¼ cup finely chopped green onion
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ teaspoon Creole seasoning
Instructions
- In a medium bowl, stir together all ingredients until combined. Cover and refrigerate until ready to use or for up to 4 days.
