Bacon Shrimp Jalapenos

[Roxy]

Bacon Shrimp Jalapenos:

 

12 Jalapeños, seeded

12 (20-30 count) shrimp, shelled and deveined with tail removed

1/4 lb. grated Cheddar Cheese

1/4 lb. Cream Cheese, softened

1/2 tsp. Cayenne Pepper

Salt and pepper to taste

1 egg

3 tsp. milk

flour

12 slices bacon

Toothpicks

 

Make a slit on the side of each jalapeño and remove the seeds sack.

Soak the jalapeños for 2 hours or overnight in milk. Mix the cream

cheese and cheddar. Add salt and pepper to taste. Place a shrimp in

each chile and fill the void with the cream cheese mixture. Mix

together the egg, milk and cayenne and dip each jalapeño in egg

mixture and roll in flour. Wrap bacon around each chile and secure

with a toothpick. Set aside for 10-15 min. to allow the coating to

set.

 

Bake at 375 degrees F. for about an hour or until bacon is crisp, or

grill on med. heat until bacon is crisp.