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A few weeks ago there was a thread on Jalapeno Poppers and we talked about using shrimp....

Well here are some that I'm cooking this morning for the LSU vs. South Carolina game tailgate.

Basically cooked about a pound of fresh shrimp with garlic a little olive oil and fresh basil. Shrimp release their water content and I use this too. I let them cool and chopped them up. I cooked a small amount of smoked andouille sausage diced. I chopped some red onions (raw) and I mixed that with cream cheese and a shredded Italian cheese mixture. I also added some ground dried shrimp to kick up the shrimp flavor.

Here's some pictures. I'll post the finished product later....

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quote:
Originally posted by KAPN:
That is very, very close to my favorite ABT mix!
Never thought of ground dried shrimp for a flavor boost--Thanks.

I have been known to fine dice some maraschino cherries for an interesting color and sweetness element.

Good Eats---I bet they don't last long when done!

TIM


KAPN:

I like the cherry idea.....never thought of adding a sweet accent to them.

I really like the red onion and basil flavors. The dried shrimp really adds to the flavor, just don't use too much since dried shrimp have a very concentrated flavor.

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