Shrimp-Jalapeno "Poppers"

  • Total: 50 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 32 servings
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Ingredients

32 large uncooked large shrimp (about 1 lb.), peeled, deveined

1/3 cup KRAFT Zesty Italian Dressing

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp. chopped cilantro

32 RITZ Crackers

6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese

10 slices OSCAR MAYER Bacon, each cut into 3 pieces

4 fresh jalapeno peppers, each cut into 8 slices

Directions

  1. COMBINE shrimp and dressing. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.
  2. HEAT grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.
  3. DRAIN shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. Grill 10 minutes or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 minutes or until cheese is slightly melted.
  4. REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.
  5. Substitute:
  6. Prepare using drained canned sliced jalapeno peppers.
  7. Use Your Oven:
  8. Thread bacon-wrapped shrimp onto skewers as directed. Broil, 6 inches from heat, 10 minutes or until shrimp are pink, turning after 5 minutes. Meanwhile, place cheese-topped crackers on baking sheet. Bake at 350 degrees F for 3 to 4 minutes or until cheese is melted. Top crackers with shrimp, sour cream mixture and peppers.
  9. Nutrition Information Per Serving: 80 calories, 5g total fat, 2g saturated fat, 40mg cholesterol, 170mg sodium, 3g carbohydrate, 0g dietary fiber, less than 1g sugars, 5g protein.
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