It’s the height of summer here in Florida and my garden is paying the price. However, one thing that is happening despite my neglect – jalapenos. And lots of them. I’ve lost track of how many times I’ve made various species of stuffed jalapenos this summer, but it’s the easiest way to burn through a bunch at once. This recipe is reminiscent of my Jalapeno-Shrimp Dip, but much more in your face with the jalapeno. It’s funny how my peppers, which were so mild last fall my 10 yr old daughter was gobbling them up, have become such little infernos! I am sweating and my nose is running while I am typing this.
Shrimpy Stuffed Jalapenos
- 1 (4 oz) can tiny shrimp
- 1 (8 oz) pkg cream cheese (Neufchatel is fine too), room temperature
- 1 t Old Bay seasoning
- 4 oz shredded sharp cheddar cheese
- pinch kosher salt
- 16 jalapenos, sliced in half, seed and ribs removed
In a medium mixing bowl, combine the shrimp, cheese, and seasonings. Transfer into a large ziploc bag, snip off a corner of the bag, and pipe into the prepared jalapenos. Bake at 400 for 20 minutes or until jalapenos are soft and filling is lightly browned.