Afterburners

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
````````````

"PENMART01" wrote in message
...
Afterburners

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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.
---


..
They're good with a little cream cheese in the middle too.

kili

"PENMART01" wrote in message
...
Afterburners

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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.
---


..
They're good with a little cream cheese in the middle too.

kili

"PENMART01" wrote in message
...
Afterburners

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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.
---


..
They're good with a little cream cheese in the middle too.

kili

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

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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
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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 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
Jalapeños. 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!

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

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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 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
Jalapeños. 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!

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 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
Jalapeños. 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

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 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
Jalapeños. 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

"BFB" wrote in message
...
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 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
Jalapeños. 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


Alot of guys stuff the peppers with a sausage mixture and then wrap them
with bacon. The bacon seals the top of the pepper; IOW, instead of going
around the pepper, you put it across the top. Many, many people roast them
on the grill this way for added flavor.

These peppers are a frequent toppic in a couple of other Usenet groups I
frequent regularly and are affectionally called Atomic Turds, I suspect
because of their shape before roasting and what happens post eating. :~)

kili

"BFB" wrote in message
...
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 jalapeño peppers
6 bacon slices, halved lengthwise

Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño 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
Jalapeños. 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


Alot of guys stuff the peppers with a sausage mixture and then wrap them
with bacon. The bacon seals the top of the pepper; IOW, instead of going
around the pepper, you put it across the top. Many, many people roast them
on the grill this way for added flavor.

These peppers are a frequent toppic in a couple of other Usenet groups I
frequent regularly and are affectionally called Atomic Turds, I suspect
because of their shape before roasting and what happens post eating. :~)

kili

In article , Glenn Jacobs
wrote:



Jalapeños. 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

That would be a chile rellano.

--
Dan Abel
Sonoma State University
AIS

In article , Glenn Jacobs
wrote:



Jalapeños. 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

That would be a chile rellano.

--
Dan Abel
Sonoma State University
AIS

These peppers are a frequent topic in a couple of other Usenet groups I
frequent regularly and are affectionately called Atomic Turds, I suspect
because of their shape before roasting and what happens post eating. :~)

kili

Wow, a gal after my own heart... you're deliciously disgusting! g


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

These peppers are a frequent topic in a couple of other Usenet groups I
frequent regularly and are affectionately called Atomic Turds, I suspect
because of their shape before roasting and what happens post eating. :~)

kili

Wow, a gal after my own heart... you're deliciously disgusting! g


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" wrote in message
...
These peppers are a frequent topic in a couple of other Usenet groups I
frequent regularly and are affectionately called Atomic Turds, I suspect
because of their shape before roasting and what happens post eating. :~)

kili

Wow, a gal after my own heart... you're deliciously disgusting! g



Why thank (?) you sir! LOL

kili