Friday was my older son’s birthday, and we went out to dinner to celebrate. Both my boys ordered the same dish: Bacon-Wrapped Shrimp With Jalapeno. They very generously shared with their sister and me, and we all agreed that it was really good.
Because I’m always looking for recipes to add to our repertoire and because it seemed to have so few ingredients, I did some searching on the Internet and pieced together a recipe to try at home. I fixed it for dinner last night, and it was a hit.
Don’t let the jalapenos scare you away. They added flavor, but weren’t terribly hot. And jalapenos, like other peppers, are good for you. They’re a rich source of vitamin C, and they supply a good amount of vitamin A. And, of course, they contain capsaicin, which serves as an anti-inflammatory and also promotes healthy blood flow.
Bacon-wrapped shrimp with jalapeno
- 1 pound large shrimp, peeled and cleaned
- 1 pound bacon, raw
- 6 fresh jalapeno peppers
- Tony Chachere’s More Spice Seasoning or cayenne pepper, to taste
- Presoaked wooden toothpick or skewer
- Preheat broiler.
- Microwave bacon on high for 1 minute. Separate slices and cut them in half crosswise. Set aside and let cool.
- Wash jalapenos, slice into thirds lengthwise and remove seeds. Set aside.
- To assemble, place a shrimp and a slice of jalapeno on a piece of bacon. Roll up and secure with a presoaked wooden toothpick or skewer. Repeat with each shrimp.
- Place rolled up, skewered shrimp on a foil-lined baking sheet. Sprinkle with seasoning, to taste.
- Place under broiler and broil for 3 minutes. Turn over shrimp and broil for 3 minutes more.
- Serve warm.
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