This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Firecrackers

Ingredients:

12 jalapenos, cut in half lengthwise, seeds removed
1 lb. large shrimp (31-35 count)
8 oz. cream cheese, softened
8 oz. shredded sharp cheddar cheese
1 tsp. Cajun seasoning
1 lb. bacon
2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and cook for 5 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 375º for 10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.

Gail J. Churinetz
Galena’s Cucina
Foodsinthefastlane.com