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Shrimp & Bacon Jalapeño Peppers
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Shrimp & Bacon Jalapeño Peppers

45 Minutes
45 Min Prep
45 Min Cook
We used to rely on restaurants to serve us jalapeño pepper appetizers, but no more. This version with shrimp and bacon proves how much tastier homemade is.
What You Need
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32 servings
Original recipe yields 32 servings
32 uncooked deveined peeled medium shrimp (3/4 lb.)
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
8 slices OSCAR MAYER Bacon
1/3 cup chopped red pepper s
1/3 cup chopped yellow onion s
1 large clove garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. cracked black pepper
32 RITZ Crackers
32 pickled jalapeño slices (about 6 oz.)
1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
2 green onion s, finely chopped
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Let's Make It
Heat grill to medium-high heat.
Toss shrimp with dressing in non-metal bowl; refrigerate 15 min. Meanwhile, cut bacon slices in half lengthwise, then in half crosswise. (You will have 32 bacon pieces.) Cook bacon in large skillet on medium heat just until fat is translucent and bacon is soft, not crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
Remove shrimp from marinade; discard marinade. Wrap each shrimp with 1 bacon piece; secure with toothpick or small wooden skewer. Grill 4 to 5 min. or until shrimp turn pink and bacon is crisp.
Meanwhile, add red peppers and yellow onions to bacon drippings in skillet; cook and stir 3 to 4 min. or just until onions are translucent. Add garlic; cook and stir 1 min. Remove from skillet.
Beat cream cheese and sour cream in large bowl with whisk until blended; stir in onion mixture and black pepper.
Remove and discard toothpicks from shrimp. Spread crackers with cream cheese mixture; top with jalapeno slices, shrimp and shredded cheese. Place on foil-covered rimmed baking sheet.
Grill, covered, 3 to 5 min. or until toppings are heated through and shredded cheese is melted. Sprinkle with green onions.
Kitchen Tips
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
How to Prepare Without a Grill
Heat oven to 350ºF. Cook bacon-wrapped shrimp in additional reserved bacon drippings in skillet 4 to 5 min. on each side or until shrimp turn pink and bacon is crisp. (Or, place bacon-wrapped shrimp on wire rack on baking sheet; bake 6 to 8 min. or until done. No need to turn shrimp.) Prepare cream cheese mixture and top crackers as directed; place on large baking sheet. Bake 4 to 6 min. or until toppings are heated through and shredded cheese is melted. Sprinkle with green onions.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 30mg
Sodium 220mg
Total Carbohydrates 3g
Dietary Fibers 0g
Sugars 1g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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