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Bacon-Wrapped Jalapeno Poppers

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These aren’t just plain old Bacon-Wrapped Jalapeno Poppers. They also include shrimp and cream cheese + some tasty seasonings. You would be wise to also wear gloves while you do this so you can remove them after handling the jalapeños and not touch your eyeball or anything else. ; )

If you are using fresh, uncooked shrimp, you will want to make sure it is cooked to an internal temperature of 145 degrees Fahrenheit before removing from the grill. If you are using cooked shrimp, you can remove the poppers when the bacon is cooked to your liking!

Bacon-Wrapped Jalapeno Poppers are a perfect appetizer to whip up during grilling season and serve at parties, tailgates or gatherings at home!

Further Food Nutritionist Commentary:

Jalapeños are rich in vitamins A and C and potassium. They also have carotene -- an antioxidant that may help fight damage to your cells – as well as folate, vitamin K, and B vitamins. Many of their health benefits come from a compound called capsaicin. That's what makes the peppers spicy.

By Anna Lee

Bacon-Wrapped Jalapeno Poppers

  • Prep Time:15 Minutes
  • Cook Time:20 Minutes
  • Servings: 15 Poppers

Ingredients

3-4 jalapenos sliced into rounds

1 lb bacon strips uncooked

8 oz plain cream cheese

1 lb shrimp frozen, cooked OR fresh, uncooked

1 tablespoon sriracha

Black pepper to taste

Chili powder to taste

Instructions

  1. Preheat your smoker to 225 degrees Fahrenheit (or normal grill to medium-high heat).
  2. Slice jalapenos into ~1/4 inch thick rounds, and cut bacon strips in half.
  3. Spread 1-2 tsp of cream cheese on to the top of each jalapeno slice.
  4. Lay the cream cheese-covered jalapeno slice on the end of one piece of bacon.
  5. Top jalapeno & cream cheese slice with a piece of shrimp. Roll the bacon strip over the wrap it tightly into a “roll” and stick a toothpick through each one to keep it secure.
  6. Repeat until ingredients are gone.
  7. Transfer all of your bacon-wrapped jalapeno poppers to preheated grill and cook for roughly 18-20 minutes or until bacon is cooked to your liking. Flip halfway through. (Check temperature of shrimp before removing if using fresh, uncooked shrimp. Should be cooked to internal temp of 145 degrees F.)
  8. Enjoy hot off the grill!
  9. Store leftovers in an airtight container in the fridge for 2-3 days.
Preheat your smoker to 225 degrees Fahrenheit (or normal grill to medium-high heat). Slice jalapenos into ~1/4 inch thick rounds, and cut bacon strips in half. Spread 1-2 tsp of cream cheese on to the top of each jalapeno slice. Lay the cream cheese-covered jalapeno slice on the end of one piece of bacon. Top jalapeno & cream cheese slice with a piece of shrimp. Roll the bacon strip over the wrap it tightly into a “roll” and stick a toothpick through each one to keep it secure. Repeat until ingredients are gone. Transfer all of your bacon-wrapped jalapeno poppers to preheated grill and cook for roughly 18-20 minutes or until bacon is cooked to your liking. Flip halfway through. (Check temperature of shrimp before removing if using fresh, uncooked shrimp. Should be cooked to internal temp of 145 degrees F.) Enjoy hot off the grill! Store leftovers in an airtight container in the fridge for 2-3 days.

Nutrition Information

Per Serving: Calories: 76; Total Fat: 5 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 62 mg; Sodium: 240 mg; Potassium: 10 mg; Carbohydrate: 1 g; Fiber: 0 g; Sugar: 0 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 7%; Vitamin A: 5%; Iron: 1%; Calcium: 3%

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