Crispy Shrimp Poppers Recipe



Honey-Orange Chicken Wings

"These wings were my mom's recipe, and she served them hot as a main dish, but my dad loved them cold. I like to... View this recipe »


 

Reusing Oil

Can oil be reused after frying and, if so, how many times can it be reused before it should be discarded?... Read more »


Frozen Shrimp

I love shrimp and always have frozen cooked shrimp on hand. However, many recipes list uncooked shrimp as the... Read more »

Crispy Shrimp Poppers

Taste of Home - try a FREE ISSUE today!

Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these!

SERVINGS: 10

CATEGORY: Appetizer

METHOD: Deep-Frying

TIME: Prep: 40 min. Cook: 5 min./batch

Ingredients:

  • 20 uncooked medium shrimp, peeled and deveined
  • 4 ounces cream cheese, softened
  • 10 bacon strips
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups panko (Japanese) bread crumbs
  • Oil for deep-fat frying

Directions:

Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks.
    In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs.
    In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving. Yield: 20 appetizers.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.