Afterburners

  • LeighAnne Posted: 01/07/09
    Worthy of a Special Occasion

    I've been wanting to make this dish, but am uncertain about the shrimp. Are you NOT supposed to cook the shrimp first, or do they cook enough under the broiler??

  • love2coooook Posted: 11/10/09
    Worthy of a Special Occasion

    Excellent! Made with cooked bay shrimp; couldn't really taste the shrimp, but when I made them again without the shrimp it lacked texture. Made on the grill for a warm weather appetizer (it's still hot here in Cali). Yum!

  • petehaus Posted: 09/04/11
    Worthy of a Special Occasion

    Excelent!!!!.....Turned out a little mild for south Louisiana so for the second batch I marinaded the shrimp in Tobasco to give it more BURN and turned out much better. Liked them cooked on the grill better than the broiler.

  • jodygo Posted: 09/13/11
    Worthy of a Special Occasion

    I made them stuffed with jalepeno cheese instead of shrimp, delicious!

  • realpandora Posted: 09/06/11
    Worthy of a Special Occasion

    I admit, I haven't tried this recipe yet, but has anyone added cheese to the mixture? And yes, do the shrimp need to be at least partially cooked? This recipe is very interesting and is on my short list to make!

  • buenacena Posted: 09/04/12
    Worthy of a Special Occasion

    Grilling is the way to go! Use uncooked medium sized shrimp. Marinate them in a little Italian dressing with a dash of Tabasco before stuffing them into the jalapeños. I serve these with a dipping sauce made from 1/4 cup sour cream, 2 Tbsp cream cheese, and 2 Tbsp honey. The creamy sweet sauce counters any heat from the Tabasco and peppers.

  • Peytonmarie Posted: 09/12/12
    Worthy of a Special Occasion

    I have been making these for years. I marinate my shrimp in Italian dressing for at least 1 hour. I put them on the grill and let it flame up to crisp the bacon and steam the shrimp. Very delicious...make sure to take out all the seeds and the white ribs inside or they will be very spicy!

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