Thread: After Burners
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BFB
 
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Glenn Jacobs wrote:

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


> 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.


I suspect bacon inside wouldn't work well because the bacon would
steam since most of the the moisture would be trapped. The bacon would
soak in its own fat & be soggy. The outside wrapping is probably the
best option.

These do sound good though.

BFB
NYC