Shrimp Avocado Peppers/Pic

[Roxy15]

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***This Recipe Makes 26-30 Poppers

******This is a flexible dish, in that you could exchange the cream cheese for a mixture of Mozzarella and Ricotta, and mix it with fresh chopped basil and sun-dried tomatoes. You could also use ham and Swiss and call it ‘Shrimp Cordon Bleu Poppers’

Shrimp Poppers are popular at get-togethers. By using 26-30 count shrimp, you only need 1-2 per guest, served as an dinner appetizer, or if you are serving alongside other snacks and finger foods.

2 lbs. Shrimp-(26-30 Ct.)-Shelled & Deveined With Tails Removed
1-(8-oz.)-Pkg. Cream Cheese, Room Temperature
1/4 Cup Cilantro Leaves, Chopped Fine
2 Small Avocados, Diced With 1 T. Lime Juice
1 Cup Plain Panko Bread Crumbs
2-3 Large Eggs, Beaten
All-Purpose Flour, For Dredging
Vegetable Oil, For Frying

Combine cream cheese and cilantro. Place mixture in pastry bag or plastic bag with small hole cut in the corner.

Butterfly the shrimp deeply, so that they lay flat.

Pipe about 1 Tsp. of cream cheese in the centers of half the shrimp. Place diced avocados-(about 2-3 chunks, depending on the size of your dice)-on cream cheese filling. Top filled shrimp with remaining butterflied shrimp to make a ‘sandwich’.

Place filled shrimp in freezer for 1-2 hours.

Dredge frozen shrimp in flour, shaking off excess. Dip each one in egg mixture, then roll in Panko Bread Crumbs.

Deep fry in 375º F oil until golden, about 3-4 minutes.
***You can also fry in pan, turning poppers about halfway through cooking, for even cooking.

Serve immediately with Thai Sweet & Hot Dipping Sauce-(pictured)-or salsa.