Hey blogging buds. Hope you've jumped into a wonderful new year with lots of good eats and progress with your resolutions and goals! Mine's been wonderful so far, with many projects of the creative kind.
Speaking of creative endeavors, the winter issue of Rose & Thorn Journal is coming out this Saturday, and it's jam packed with AWESOME art, short stories and poetry. Hope you'll browse through the issue and leave feedback for the authors and poets as the spirit moves ya. [Hit the link to sign up for our free quarterly newsletters too, if interested!]
Now, on with a yummy, tongue-tickling appetizer recipe. This one comes from sweet Kelli, who I claim as a niece......
Kelli's Shrimp Poppers
3 pounds thick sliced bacon
3 pounds fresh shrimp (16-20 size) cleaned & deveined
1 8-oz. cream cheese, softened
jalapeno peppers
toothpicks
Slice jalapenos the long way and scrape out all the seeds. Fill pepper halvess with cream cheese, add a shrimp to each "unit," and wrap with a piece of bacon. Secure with toothpick.
Whether cooked on a BBQ pit or at your stove, watch poppers closely to keep from burning, turning often to evenly cook on both sides. (Takes about 20-30 minutes per batch on a pit.)
Serve hot and watch your guests' eyes light up! Serves 6 or more.
NOTE: If you're not into spicy foods, you can substitute slices of green onion for the jalapeno, or use banana peppers since they're not too hot. :)
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