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Buffalo Shrimp Jalapeño Poppers
Recipe By
Recipe By :
Laura Reigel
Servings :
24
Poppers
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Resting Time
5
minutes
mins
EQUIPMENT
▢
cocktail picks (4-inch)
(affiliate link)
▢
baking sheets
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▢
parchment paper
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INGREDIENTS
▢
2
tbsp
Buffalo Seasoning Mix
▢
12
jalapeño peppers
halved and seeded
▢
24
Shrimp
medium, raw, tail-off
▢
1
round
triple cream brie
▢
24
slices
Applewood Smoked Bacon
INSTRUCTIONS
Prepare a baking sheet by lining it with parchment paper or foil.
Preheat the oven to 425℉
Rinse the shrimp with cold water and pat dry with a paper towel or a clean kitchen towel.
Cut all of the jalapeños in half and seed them. It's a good idea to use gloves for this step.
Slice the brie into 24 pieces, they don't have to be exactly the same size, but close.
Toss the shrimp with the buffalo seasoning.
Start to assemble: Add a piece of brie and one shrimp to each jalapeño, then wrap with a slice of bacon. Secure with a toothpick.
Place the bacon-wrapped poppers on to your baking sheet. Make sure that they have plenty of space. This makes sure that they get crispy while baking.
Bake for about 20 minutes. Oven temperatures vary, so make sure that you watch them. I usually rotate the pan halfway through the cooking time.
NUTRITION
Calories:
133
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
39
mg
|
Sodium:
252
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
29
mg
|
Iron:
1
mg