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Appetizers

Shrimp-Jalapeño "Poppers"

Shrimp-Jalapeño "Poppers" recipe
photo by:kraft
time
prep:
20 min
total:
50 min
servings
total:
32 servings
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What You Need

32
 uncooked large shrimp, peeled, deveined (1 lb.)
1/3
cup  KRAFT Zesty Italian Dressing
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.  chopped fresh cilantro
32
 RITZ Crackers
6
oz.  (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese
11
slices  OSCAR MAYER Bacon, each cut into 3 pieces
4
 fresh jalapeño peppers, each cut into 8 slices

Make It

TOSS shrimp with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.

HEAT grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.

DRAIN shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.) Grill skewers 10 min. or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.

REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

Kraft Kitchens Tips

Substitute
Prepare using drained canned sliced jalapeño peppers.
Use Your Oven
Thread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 min. or until shrimp turn pink, turning after 5 min. Meanwhile, place cheese-topped crackers on baking sheet. Bake in 350ºF oven 3 to 4 min. or until cheese is slightly melted. Top crackers with shrimp, sour cream mixture and peppers.
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