Thread: After Burners
View Single Post
  #5 (permalink)   Report Post  
Glenn Jacobs
 
Posts: n/a
Default

On 08 Sep 2004 09:37:51 GMT, PENMART01 wrote:

> Path: be05!c01.usenetserver.com!news.usenetserver.com!wn 14feed!worldnet.att.net!205.188.226.97!ngpeer.news .aol.com!audrey-m1.news.aol.com!not-for-mail
> Lines: 26
> X-Admin:
> From:
(PENMART01)
> Newsgroups: rec.food.cooking
> Date: 08 Sep 2004 09:37:51 GMT
> Organization: AOL
http://www.aol.com
> Subject: After Burners
> Mime-Version: 1.0
> Content-Type: text/plain; charset=ISO-8859-1
> Content-Transfer-Encoding: 8bit
> Message-ID: >
> Xref: usenetserver.com rec.food.cooking:1417797
> X-Received-Date: Wed, 08 Sep 2004 05:38:06 EDT (be05)
>
> Afterburners
>
> Serve with a spicy queso dip.
>
> 12 unpeeled medium-size fresh shrimp
> 12 jalapeņo peppers
> 6 bacon slices, halved lengthwise
>
> Peel shrimp, and devein, if desired.
> Cut a slit in each jalapeņo pepper; remove seeds and membranes. Carefully place
> one shrimp in cavity of each pepper.
>
> Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a
> jellyroll pan.
>
> Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is
> cooked. Serve warm.
> ---
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````


Those must be tiny shrimp (no pun intended, at least not much) or giant
Jalapeņos. Sounds good, but I wonder what would happen if you used a
larger pepper such as a Poblano or an Anaheim? And I wonder how it would
be with the Bacon inside the pepper with the shrimp. Food for thought!
Maybe I will give it a try, not soon though, if it comes out good will let
you know.

--
JakeInHartsel

If there is a God, let it be Bacchus!