My Life of Travels and Adventures: Shrimp Poppers

Shrimp Poppers

01 December 2014


We are in full holiday mode around here.  And holiday mode means food mode.  I have been trying out a couple new holiday party recipes this year.  Like this Shrimp Popper recipe.  These make delicious party food all year long too!

And as we transition from Thanksgiving to Christmas, I thought I would share a little of our Thanksgiving with you.  I just hosted my first ever Thanksgiving and it all went off without a snafu but with leftovers.  

I cooked for 14 people, all the food was done and at the same time, we ran out of nothing although we came close with the rolls + gravy, everything was tasty at least that is what I am told and my house is still clean afterwards!  And being the awesome blogger and mother that I am, I took zero pictures.  Not a single picture of Reid, of the dinner, of our family, of anything... except one appetizer.  

Last Monday 3 days before Thanksgiving, I had to run out to Wegman's and buy our turkey.  My dad gets a turkey from his work that we were going to use, but because of the feet upon feet of snow that Buffalo got, the turkeys never made it to them.  Anyways, while I was wandering the aisles pushing the ridiculously long cart completed with little tykes car in the front, trying to keep Reid in the car and the food that he kept grabbing out, an idea for an appetizer hit me.  Shrimp Poppers!

So back around we went to seafood counter for shrimp, the dairy case for cream cheese and the condiment aisle for Tabasco Original Red Sauce... and so on cause twice around the grocery store with a toddler just days before Thanksgiving is my kind of fun.  

This Shrimp Popper recipe is... well... pretty much perfect.  The cream cheese filling has some kick to it but it also has a lot of flavor thanks to the Tabasco Original Red Sauce.  The breading is super easy and just as good.  When you add in shrimp and combine the three... its... just... pretty much perfect. 

Shrimp Poppers

Ingredients:
2 lb Shrimp, large uncooked + deveined. 
12oz Cream Cheese
2oz Tabasco Original Red Sauce
4 Serrano Peppers, diced
2 Tbsp Minced Garlic
4 C Corn Flakes, crushed
4 Tsp Paprika
1/2 Tsp Cayenne Pepper
4 Eggs
1/2 C Flour

Directions:
Stuffing
1. Cut the shrimp lengthwise (i.e. butterfly them) and lay them on a cookie sheet. 

2. Combine the cream cheese, Tabasco Sauce, peppers and garlic together and mix well.  
3. Place the cream cheese mixture into a quart ziplock bag + cut off around 1/2" of the corner to create a piping bag.  
4. Pipe the cream cheese mixture into the butterflied shrimp and close the shrimp around the cream cheese. 

5. Place the shrimp in the freezer.  This step can be skipped and you can start breading + cooking the shrimp immediately.  I find it much easier to bread them when they are frozen so I will make + stuff the shrimp the day before, then bread them the next day.  
Breading
1. Combine the crushed corn flakes, paprika and cayenne pepper in a large bowl.  
2. In a separate bowl, whisk the eggs together. 
3. In another bowl, add the flour. 
4. Coat the shrimp in the flour. 
5. Dip the shrimp in the egg and then coat in the cereal mixture. 
6. Place on a cookie sheet. Repeat steps 4-6 for the remaining shrimp.  At this point you can also place these back in the freezer and then just pop them in the oven when your guests arrive. 
7. Bake for 17 minutes in a preheated 400F oven. 
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