For Game Day I’m not so much a ‘wings’ fan as I am an everything-else-fan. Shrimp stuffed jalapeño poppers included! And yes, I realize that this is the first time in 10 years of writing this blog that I’ve ever acknowledged Super Bowl tradition which is ironic because my team (the 49ers – who else?) was totally hijacked by the Seahawks so I’m not quite sure why I’m even getting psyched up!
Perhaps I dislike wings so much because for family meal at Guy Savoy in France, twice a month I had to prepare them for a staff of 45. Which sounds like a no-brainer until you have to cleave hundreds and hundreds of wings into drumettes before roasting and saucing.
I mean think about it – if you’re a 21 year old male and you’re cooking two shifts a day (lunch and dinner) and you’re job is super physical, how many wings do you think you’re going to eat to get full? 10 maybe? More? Yeah, that’s a lot of wings… and they don’t even use Frank’s Red Sauce over there. They like ’em deglazed with balsamic vinegar! (Yes, I know France is backwards – I’ve been saying that for years!)
Edible After School culinary students grill Jalapeño poppers for a private party
However, jalapeños are an ingredient that are rarely if ever used in France and I have yet to tire of them stuffed, sliced, pickled, BBQ’d, blanched, raw – you name it – I think they’re a great little pepper that is tasty on its own or added to other dishes.
Here’s an easy appetizer for the Super Bowl. Simply mix bay shrimp with a little Mexican crema to coat, add shredded Monterey and Cheddar cheese , season with a little salt and a squeeze of lime, plus a few dashes of hot sauce. Over stuff halved and seeded jalapeños et voilà!
Heat up the BBQ on medium-high. Season the grates with a little oil. When the grates are hot, Barbecue poppers until the cheese melts and the skins are lightly charred, about 2 minutes. Easy!
Ingredients
- 8 large jalapeños, halved & seeded
- 1 1/2 pounds bay shrimp
- 1/4 cup Crema or sour cream
- 1/2 cup shredded Monterey and Cheddar cheese
- 3-6 dashes of hot sauce (depending on your preference)
- Squeeze of lime
- Sea salt to taste
Simply mix bay shrimp with crema to coat lightly, add shredded Monterey and Cheddar cheese , season with a little salt and a squeeze of lime, plus a few dashes of hot sauce. Over stuff halved and seeded jalapeños et voilà!
Heat up the BBQ on medium-high heat. Season the grates with a little oil. When the grates are hot, Barbecue poppers until the cheese melts and the skins are lightly charred, about 2-3 minutes. Easy!
