Wednesday, August 21, 2013

Coconut Shrimp Jalapenos Wrapped in Bacon

This is a snack we like to have on the weekends. It is simple and quick for a potluck at work also. I must say I wasn't sure how the Coconut Cream Concentrate was going to work with the jalapeno peppers, but, I think it is a nice addition. I look forward to visiting Tropical Traditions homepage for ideas on using their fabulous products, including their Gold Label Virgin Coconut Oil.

Coconut Shrimp Jalapenos Wrapped in Bacon
by Christine

1 package cream cheese, room temperature
8 jumbo shrimp
1 dozen jalapeno peppers, bite size is best
4 garlic cloves garlic
2 Tablespoons Tropical Traditions Coconut Cream Concentrate
1 package bacon
salt to taste

Put cream cheese in a large bowl and set aside.

Clean shrimp and place in a small pan of water. Bring to a boil and reduce heat to a simmer until shrimp are pink. Drain and rinse under cold water. Place in a bowl lined with paper towels and chill until ready to assemble peppers.

Preheat oven to 400°F.

Wearing plastic gloves to protect your skin, slice peppers lengthwise and scrape out the seeds and membranes. If you like a little extra heat, leave some in.

Mince the garlic, chop the shrimp and add along with the Tropical Traditions Coconut Cream to the cream cheese. Mix well and add salt if needed.

Slice the bacon into thirds or if you like more bacon, half it.

Fill each jalapeno with the cream cheese mixture and wrap a piece of bacon around it, securing with a toothpick. Place into a disposable broiler pan across the ridges, so the bacon grease can drip away and the bottom can get crispy.

Bake for 30 - 45 minutes, until the bacon is crispy enough for your taste.

I hope you like them as much as we do. Tropical Traditions is America's source for coconut oil.

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