These can be on the milder side or crazy spicy. It depends on the peppers you choose. Unfortunately, it’s not easy to tell which are hotter and which are not. That makes it fun, like a lottery where the winning ticket sets your mouth on fire!
Serve them with a side of ranch for dipping. They don’t call it cool ranch for no reason, the ranch will help balance out the heat.
12 each Jalapenos
1 tablespoon Olive oil
Salt and pepper
12 thin slices of bacon
12 medium shrimp, peeled and deveined.
Preheat the oven or your air fryer to 450 degrees F. Toss the jalapenos in olive oil and season with salt and pepper. Roast for about ten minutes in the oven, less in the air fryer. You only want to soften them slightly to make them pliable enough to stuff without tearing them. They should still be close to raw.
Cut the top off of the peppers, remove the seeds and membranes. You can reduce the spiciness by rinsing them in cool water to remove as much of the seeds and membrane as possible.
Insert a shrimp into each pepper. Wrap in bacon. Bake for about 20 minutes or more, until the bacon is crispy. I love this in an air fryer! You’ll get better results in less time!
It’s best to use thinly sliced bacon for this recipe, the really cheap kind that you would likely never serve with your breakfast! If the bacon is too thick, it will take too long for it to get crispy. The thin bacon also allows you to wrap an entire slice around the pepper. This gives you a very nice crunchy exterior, but it also holds together very nicely. Thicker bacon is more likely to unravel in the oven and will cause the shrimp and pepper to overcook by the time the bacon gets crispy.
As mentioned, these go great with a ranch dipping sauce. If you’d like to try something a little different (or you don’t have any ranch dressing) you can make a quick and easy dipping sauce by combining equal parts sour cream, yogurt, and salsa. It serves the same purpose as ranch and can have a cooling effect.
Find it online: https://carbconsciouschef.com/rats_toes/