Ingredients
- 16 jalapeno peppers
- 1 (8-ounce) package cream cheese, room temperature
- 16 large shrimp, cleaned and cooked
- 8 ounces prosciutto
- 16 toothpicks
Directions
Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By Callyboy
Southern California
on June 04, 2011
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This sounds like a pretty good recipe, but if you are going to chop the shrimp up any way, why on earth, would anyone waste their hard earned money on large shrimp? Just buy less expensive smaller shrimp, make sure there's enough to get a good bite of shrimp, and still make the recipe as written.
By burdhunter1965_...
dallas, TX
on January 04, 2009
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This was so amazing on the grill this afternoon! I can't wait to see the show. It's so creamy and wonderful with the bacon, especially if it got a little charred here and there. We were shocked it didn't melt our tastebuds...just a nice pepper-cheesy-shrimpy gooey-ness all wrapped in bacon. We'll be eating this forever!
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