This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
- Step 1
- 16 each medium or large raw shrimp, peeled, deveined and tails removed
- 4 pieces bacon, each piece cut into fourths (leaving you with 16 pieces)
- 8 medium jalapenos, halved, seeds and ribs removed
- 1 cup plain cream cheese (preferably whipped cream cheese as it's easier to spread)
- 1/3 cup Stubb's® Spicy Barbecue Sauce
- 1 package refrigerated crescent roll dough
- 2 Heat oven to 350° degrees. Line two medium or one large baking sheet trays with aluminum foil or parchment paper.
- 3 Prepare the bacon and jalapenos. Either cut the jalapenos in half and scrape out the ribs and seeds or, if you have a jalapeno corer, cut off the tops, hull out the ribs and seeds, then cut them in half. With a knife or small spoon, fill each jalapeno half with some cream cheese. (Note: if using a cream cheese block, let it sit out for 30-60 minutes to let it soften; otherwise, use whipped cream cheese.)
- 4 Open the crescent dough package, separating the eight triangles. Cut each triangle in half lengthwise.
- 5 Top each filled jalapeno with a shrimp, then top the shrimp with a piece of bacon. Lightly baste each with some Bar-B-Q sauce. Wrap each of the topped jalapenos with a piece of dough, wrapping around and pinching together to seal.
- 6 Place the poppers on the baking trays, shrimp side up, and bake for 15-18 minutes or until the shrimp are pink. If you think the shrimp aren't yet cooked through, cover with a piece of aluminum foil and bake for another few minutes. Remove from oven and let them cool for a few minutes before serving.
- 7 To reheat any leftovers, reheat in the oven covered with a sheet of foil at 350° degrees for about 8-10 minutes, or microwave for one minute or until the shrimp are hot.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.
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