Cheesy Jalapeno Stuffed Shrimp Poppers with Red Pepper Jelly Sauce…My Own Kitchen Creation!

The kitchen is my playground and I love creating new recipes!  One of my most popular creations is my “Smokey” Jalapeno Poppers.  They are so good that I never can seem to make enough of them.  Last week, at our “Baby Q” we had for my future granddaughter, Hadley Grace Pitt, I made 260 of them and they were gone in 30 minutes!  The problem is that I get so tired of making them so I needed to come up with a recipe for this football season that my fellow tailgaters will still love and I think I did it!

I tried several different versions on my husband before I got the perfect combination but we knew immediately this was going to be a winner!  Introducing my newest creation:

Cheesy Jalapeno Stuffed Shrimp Poppers with Red Pepper Jelly Sauce

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Ingredients

For the Shrimp Poppers

  • 1 lb. large shrimp, peeled, deveined, and butterflied (21-25 pieces per pound)
  • 2 Tbsp of Cajun Seasoning (I prefer Old Bay’s)
  • 1 cup of Cream Cheese (I use the one with green onions and chives)
  • 2-3 jalepenos, seeded and cut into thin strips
  • 8 slices of bacon (cut into thirds)
  • 1/8 cup of brown sugar
  • 21-25 toothpicks
  • Cooking Spray

For the Hot Pepper Jelly Sauce

  • 10 oz. jar of Hot Pepper Jelly
  • 2-3 Tbsp of Spicy Mustard
  • 2 Tbsp of Champagne Vinegar (you can also substitute Apple Cider Vinegar)
  • 2 Tbsp of Olive Oil
  • 1 Tbsp of Onion Powder
  • 2 Tbsp of Chives, finely chopped

Directions

Shrimp Poppers

Preheat oven to 375 degrees.

In a small bowl, season shrimp evenly with the Cajun Seasoning.  (I lean towards “more is better” so feel free to use as much as you like.)

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Spread approximately one teaspoon of cream cheese onto the inside of the butterflied shrimp.

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Place a jalapeno strip on top of the cream cheese and press down.

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Take a piece of the bacon and wrap around the shrimp. Secure with a toothpick.  (Hint:  You only want the bacon to overlap enough to secure it with toothpick, otherwise the bacon won’t cook through).

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Place poppers on a baking sheet.  For easy clean up, line a baking sheet with foil and spray with cooking spray. (I prefer to put a rack on my baking sheet to allow the grease to slip through to the bottom for crispier bacon, but this is completely optional.)

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Sprinkle brown sugar evenly over shrimp poppers.  DON’T skip this step…it creates the perfect crispiness to your bacon!

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Place the shrimp in the preheated oven bake for approximately 20 minutes or until bacon is crispy and shrimp is cooked through.

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Hot Pepper Jelly Sauce

While your Shrimp Poppers are baking, make your sauce.  (The sauce can be made a couple of days ahead and reheated if necessary).

In a small sauce pan, whisk together the jelly, mustard, vinegar, onion powder, and olive oil. Heat slowly on low.

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Add in Chives and remove from heat.

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Transfer heated sauce to a serving bowl.

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To serve, place your poppers on a platter alongside the hot sauce.  Use the toothpick to dip your popper and ENJOY!

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Bottom Line:  Although the true results won’t be known until Thursday night at the University of Tennessee’s vs Appalachian State tailgate, I think I have a hit on my hands.  Based on the reactions from the Anchors at Mornings with Fox43, Abby Ham and Brandon Bates, I think they will agree!  Try them in your kitchen and let me know what you think!  I am Chef Frankie, Always in the Kitchen, Having Fun, and Cooking with Wild Abandonment!

 

 

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