12 jalapenos, cut in half lengthwise, seeds removed
1 lb. large shrimp (31-35 count)
8 oz. cream cheese, softened
8 oz. shredded sharp cheddar cheese
1 tsp. Cajun seasoning
1 lb. bacon
2 dozen 6” wood skewers (soaked in water for 30 minutes)
Preheat oven to 425º. Place bacon on a sheet pan and cook for 5 minutes, do not brown. Remove from pan and set aside until needed
In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.
Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 375º for 10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.
Gail J. Churinetz