These are really easy and they’re amazing grilled!!! Ingredients: 6 jalapeños Block cream cheese 12 jumbo shrimp - butterflied (PTO) 1 pack bacon Barbecue Sauce 1. Chop stem off, split peppers length wise, and throw out Seeds and innards. 2. Cut six 1/2” thick slices of cream cheese. Cut those in half so you have 12 little sticks 3. Place shrimp in pepper half with tail hanging over the small end. 4 place strip of cream cheese in the split open back of the shrimp. 5. Starting just above tail (at small end of proper) wrap a strip of bacon around the shrimp until it is covered in bacon. 6. Place peppers in pan. Brush tops with Barbecue sauce. 7. Grill on indirect heat until bacon is fully browned 8. In an oven, broil for 5 min on high. Then bake for 10 min on a roasting tray (drippings need to be able to escape) 9. Flip over and broil again for 5 minutes
Welcome to my "recipe box." In lieu of an actual recipe box, I save all of my family recipes here so I can always find them (And, share them). Some are long time family recipes passed on from past generations and others are just favorites snatched from other sources as noted. They include a wide variety of recipes typical of Mississippi Coast Southern food.