“Firecracker Shrimp”….something spicy for that special DAD in your life…..

With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

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

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 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 425º for 5-10 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.


Fried Shrimp

One of the things my family misses about living on the east coast is a restaurant named “Jimmies”, also known as “Jimmies of 7 Rock”.  Jimmies is known for their delicious and succulent “fried shrimp”, among many other “fried goodies”.  The following recipe is as close to the original recipe and is one of my families favorites.  I hope you enjoy it as well:

2 lbs. 21-25 count (size of shrimp) fresh shrimp, peeled and deveined, tails left in tact

1 1/2 cups “Hooters Wing Breading”, or All Purpose Flour with 1 teaspoon paprika

3 eggs, slightly beaten

1 1/2 cups Cracker Meal (not corn)

1/2 gallon canola oil

Tartar Sauce (recipe to follow)

Fresh lemon juice to taste

This process is known as a 3 stage breading process….one bowl for breading or flour, one bowl for egg mixture, one bowl for cracker meal,  you use one hand for dry ingredients and one hand for wet ingredients.  With wet hand place 4 shrimp in the breading bowl and cover the shrimp with using your dry hand….using that same “dry hand” place the shrimp into the egg mixture…using your “wet hand” cover the shrimp with the egg and place the shrimp into the cracker meal.  Using your dry hand coat the shrimp and place on a platter.  Repeat this process until all the shrimp has been breaded.  Cover the shrimp and place in the refrigerator for at least 30 minutes (this will prevent the coating from falling off during the frying process).

Preheat an electric fryer (or use a large stockpot) until the oil has reached 350 degrees.  Place 10-15 shrimp in the fryer and cook until golden brown (about 2-3 minutes).  Drain on a wire rack and place in a preheated 200 degree oven to keep the shrimp hot while you cook the remaining shrimp.

If desired, squeeze the juice of one lemon over shrimp before serving.

Tartar Sauce

1 cup mayonnaise

1/2 cup relish

2-3 tablespoons chopped jalapeños

3-4 drops hot sauce

Mix all the ingredient until well combined and chill until ready to serve.