Sunday, June 28, 2020

Grilled Shrimp Poppers with Chorizo & Bacon

12 extra-large jalapeno peppers, grilled or roasted
4 strips thick-cut bacon
1 small sweet onion, diced
2 cloves garlic, minced
1 C. Mexican chorizo
1 C. previously grilled or sautéed shrimp, chopped
1 C. cheese
salt and pepper to taste

  1. Grill or roast the peppers for 20 minutes, or just until peppers are cooked through, but still firm.  Set aside to cool.
  2. Cook the bacon at medium/low heat until crispy.
  3. In the same pan, add the onions and garlic. 
  4. Season lightly with salt and pepper and cook for 6 to 7 minutes.
  5. Add the Mexican chorizo and cook for another 6 to 7 minutes, breaking down the chorizo as it cooks.   If there is too much grease in the pan, drain on a plate lined with paper towels.
  6. Slice the jalapenos in half, lengthwise and remove the seeds and veins.
  7. In a bowl, combine the chorizo mixture, bacon, shrimp, and shredded cheese.
  8. Fill all jalapenos.
  9. Chill the stuffed peppers for 30 minutes.
  10. Preheat oven to 400 degrees.
  11. Bake the poppers for 10 to 12 minutes, then for 1 to 2 minutes under the broiler.
  12. Garnish with your favorite salsa.

Tip:  Grill peppers and shrimp ahead of time, even a day ahead of time.

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