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 Cheese; add salt and pepper to taste.

 

Place a shrimp in each Jalapeno and fill the foid with the Cream Cheese mixture.

 

Mix together the egg, milk and Cayenne Pepper

 

Dip each Jalapeno in egg mixture and roll in flour.

 

Wrap bacon around each chile and secure with a toothpick.

 

Set aside for 10-15 minutes to allow the coating to set.

 

Bake at 375 degrees for about an hour or until bacon is crisp, or grill on medium heat until bacon is crisp.