Jalapeno Chili Pepper Stuffed Shrimp

Jalapeno Shrimp Appetizers recipe provided by Chef Terry Foster of Andria's Seafood, Ventura, California

Here's some great appetizers from Terry Foster. He's the chef at Andria's Seafood in Ventura, California. These shrimp are a fun variation on seafood Mexican recipes and require minimum preparation. Just five minutes' cooking time is perfect for both the shrimp and the chilies.

For more flavor layers, Terry suggests scampi-ing the shrimp first. Alternatives are to wrap the cheese and shrimp in spinach leaves and broil, or even filo dough or puff pastry that makes it Terry's very own Shrimp Wellington.

Whatever way you try them, enjoy!

Chef Terry's Shrimp and Chili Pepper Appetizers

1 lbs uncooked large shrimp (12 to 15 per pound)
8 jalapeno chili peppers, cleaned, halved and seeded
8 ounces cream cheese
8 ounces bleu cheese (or gouda, Swiss or other substitute) crumbled or grated

These appetizers can be either broiled, barbequed or baked. If you plan to bake them, pre-heat oven to 350 degrees Fahrenheit.

To make the appetizers:

Place the halved chilies on a cooking sheet or baking pan. Prepare the remaining ingredients one of two ways. Either: In a mixing bowl, mix the two cheeses together, spoon into the pepper halves, and place one shrimp on top of each. Or: Dice the shrimp, then in a mixing bowl, mix the diced shrimp and two cheeses together. Spoon into the halves.

To broil, place under broiler for five minutes. To bake, place in oven for five minutes. To barbeque, place on barbeque for five minutes (be sure to use a grill rack with wires close enough together that the peppers won't fall through!

Serve warm. Try them for appetizers on Superbowl Sunday!

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