How To Make Jalapeno Scorpion Pigs
This appetizer is hot! Jalapeno peppers bring a nice kick to this bacon-shrimp roll that is garnished with olives with cream cheese dressing.
- 12large fresh jalapeno peppers
- 12pimento-stuffed green olives,minced
- 2tbspchicken soup base,such as Better than Bouillon®
- 8ozwhipped cream cheese
- 1lbjumbo shrimp,peeled and deveined with tails on, cooked
Preheat an oven to 375 degrees F. Cut a slit in each jalapeno; remove the seeds and the stem.
Mix minced olives, chicken soup base, and cream cheese together in a small bowl. Transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off.
Pipe the mixture into the jalapeno pepper halves, filling each about ⅓ full. Press the cheese into the pepper with a spoon or finger.
Insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. If the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper.
Fill any remaining space of the pepper by piping on more cream cheese. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. Repeat until all the peppers are filled.
Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.
- Calories: 258.99kcal
- Fat: 22.36g
- Saturated Fat: 8.85g
- Trans Fat: 0.06g
- Monounsaturated Fat: 8.61g
- Polyunsaturated Fat: 2.88g
- Carbohydrates: 2.93g
- Fiber: 0.58g
- Sugar: 1.76g
- Protein: 11.29g
- Cholesterol: 93.44mg
- Sodium: 579.27mg
- Calcium: 44.40mg
- Potassium: 190.80mg
- Iron: 0.37mg
- Vitamin A: 103.76µg
- Vitamin C: 20.76mg
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