A new spin on Jalapeno Poppers...stuff a shrimp into them! Great for game day!
15 jumbo jalapenos
15 jumbo shrimp, peeled and deveined
8 ounces cream cheese
1/2 C shredded Pepper Jack cheese
2 teaspoons seasoned salt (like Lawry's)
2 teaspoons garlic powder
1 T dried minced onion
1/2 C cornmeal
1 C flour
2 T cornstarch
1 teaspoon baking powder
1 C water
1 teaspoon seasoned salt (Like Lawry's)
Preheat the oven to 400 degrees. Roast the jalapenos for about 15-20 minutes on a sheet pan or until they soften up. Remove from the oven. When they are cool enough to handle, make a small slit down one side. Remove the seeds and ribs.
Mix the cream cheese, shredded cheese, 2 teaspoons seasoned salt, garlic, and minced onions in a food processor. Divide this filling among the 15 peppers. Place one shrimp into each pepper. Close them up and freeze in a single layer for at least an hour.
Mix the flour, cornmeal, cornstarch, eggs, 1 teaspoon seasoned salt, baking powder, and water together with a whisk.
Preheat the peanut oil to 350 degrees. Dip the peppers in the batter and shallow fry them in batches until golden brown and the shrimp is cooked through. Keep them warm in a 200 degree oven until they are all fried.