Jalapeño Creole Shrimp

Recipe Ingredients

15		Extra-large shrimp - (to 20) - cleaned, deveined
8 oz	227g	Cream cheese - softened
15 oz	426g	Jalapeño peppers - (to 20) - cut lengthwise, (large)
		Seeds and membrane removed
		Creole/Cajun seasoning - to taste
15		Bacon - (to 20) - more if nessesary
1		Bundle green onions
		Toothpicks - as needed

Recipe Instructions

Sprinkle softened cream cheese with Creole/Cajun seasoning to taste, mix with a fork until bleneded. Add thinly sliced green onions and mix well.

Fill boat shaped peppers with cream cheese mixture. Press a shrimp lightly into the cream cheese on top of the peppers.

Wrap each pepper/shrimp completely with slices of bacon until no pepper or shrimp can be seen. Secure bacon with a toothpick, make sure the pick goes all the way through so that the bacon is secured really well.

You can either smoke or grill these slowly until the bacon is lightly crispy. Lay aluminum foil with small holes in it so you can catch cream cheese if necessary.

Also, they can be broiled on low or baked. Be sure bacon is done completely.

This recipe yields 2 servings; 10 carb grams per serving.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

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