Jalapeno Scorpion Pigs Recipe

Jalapeno Scorpion Pigs Recipe

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.

Preparation: 30 minutes
Cooking: 25 minutes
Total: 55 minutes

Serves:

Ingredients

  • 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
  • 1lbbacon,peppered

Instructions

  1. Preheat an oven to 375 degrees F. Cut a slit in each jalapeno; remove the seeds and the stem.

  2. 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.

  3. Pipe the mixture into the jalapeno pepper halves, filling each about ⅓ full. Press the cheese into the pepper with a spoon or finger.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

Nutrition

  • 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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