Shrimp & Cream Cheese Stuffed, Bacon Wrapped, Jalapeno Poppers
Recipe type: appetizer
Cuisine: southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 10-15
  • 30 whole Fresh Jalapenos (approx. 3” long)
  • 8 oz. raw shrimp
  • 1 lb. Cream Cheese, Softened
  • 1 lb. Original Bacon (Applewood-Maple) Bring Home The Bacon by go lb. salt
  • sea salt (Sel Gris de Guerande recommended)
  • Tellicherry pepper
  1. Cut jalapenos in half, length-wise. With a spoon, remove the seeds and pith (the white membrane is also called pith and is the source of the heat; leave a little if you like things HOT).
  2. Dice shrimp into ¼” pieces. Combine shrimp and softened cream cheese until completely incorporated, then season with salt and pepper.
  3. Smear softened cream cheese mixture into each jalapeno half. Wrap jalapeno with bacon pieces. Use toothpicks to secure bacon in place as necessary.
  4. Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.
Recipe by go lb. salt at