Shrimp-Jalapeno "Poppers"
- Yield: 32 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 104
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 51
- Sodium
- 249
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
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
- COMBINE shrimp and dressing. Refrigerate 30 minutes to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.
- 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.
- 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.
- REMOVE shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.
- Substitute:
- Prepare using drained canned sliced jalapeno peppers.
- Use Your Oven:
- 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.
- 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.