Shrimp Stuffed Jalapeno
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 30.2
- Total Fat: 1.0 g
- Cholesterol: 11.5 mg
- Sodium: 95.9 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
View full nutritional breakdown of Shrimp Stuffed Jalapeno calories by ingredient
Introduction
I make a variation of this each time, but this is my favorite combo so far. I have also tried filling with rice, chicken, zucchini... whatever i happen to have. Filling without the shrimp and vegetables is just a basic jalapeno popper without breading. I have experimented with breading too, but it looks messier, takes longer, and is less healthy. (I almost never follow a recipe and do it differently each time, so take my measurements "with a grain of salt.") I make a variation of this each time, but this is my favorite combo so far. I have also tried filling with rice, chicken, zucchini... whatever i happen to have. Filling without the shrimp and vegetables is just a basic jalapeno popper without breading. I have experimented with breading too, but it looks messier, takes longer, and is less healthy. (I almost never follow a recipe and do it differently each time, so take my measurements "with a grain of salt.")Number of Servings: 10
Ingredients
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10 raw shrimp
1/4 cup onion, diced
1/4 cup mushroom, diced
1 garlic clove, diced
1 T black olives, diced
1/4 c sweet corn (canned, fresh or frozen)
2 oz cream cheese, low fat
1/4 c cheddar cheese, shredded
10 fresh whole jalapeno peppers
Salt
Cayenne
Olive Oil
Directions
Above makes about 10 stuffed peppers. Depends on how full you stuff them or how you vary the ingredients.
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Dice the onions, garlic, and mushrooms and saute them in a little olive oil over medium heat. When they start to soften, add raw shrimp. Saute until shrimp turn pink. Add corn and diced black olives. Remove from heat. In a separate bowl, combine softened cream cheese with shredded cheddar. Add salt (or garlic salt) and cayenne to the cheeses.
Clean the jalapenos, slit one side open, and core them out. (The more seeds left in, the spicier.) For best consistency, you may want to blanch these in hot water for a couple minutes before stuffing. Stuff each pepper with equal parts cheese mixture and sauteed veggie mixture, pressing one cooked shrimp inside each. Lightly grease pan with olive oil before adding peppers. Instead of breading them, I shake a little garlic salt over them and bake in 375 degree oven for about 15 minutes (watch for the mixture to get bubbly and start to spill out.) If they turn out too spicy for your taste, serve with a little sour cream.
Number of Servings: 10
Recipe submitted by SparkPeople user KRSCOMP.
*****
Dice the onions, garlic, and mushrooms and saute them in a little olive oil over medium heat. When they start to soften, add raw shrimp. Saute until shrimp turn pink. Add corn and diced black olives. Remove from heat. In a separate bowl, combine softened cream cheese with shredded cheddar. Add salt (or garlic salt) and cayenne to the cheeses.
Clean the jalapenos, slit one side open, and core them out. (The more seeds left in, the spicier.) For best consistency, you may want to blanch these in hot water for a couple minutes before stuffing. Stuff each pepper with equal parts cheese mixture and sauteed veggie mixture, pressing one cooked shrimp inside each. Lightly grease pan with olive oil before adding peppers. Instead of breading them, I shake a little garlic salt over them and bake in 375 degree oven for about 15 minutes (watch for the mixture to get bubbly and start to spill out.) If they turn out too spicy for your taste, serve with a little sour cream.
Number of Servings: 10
Recipe submitted by SparkPeople user KRSCOMP.
Member Ratings For This Recipe
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