Our July was cold and wet here in the mountains. As a result, I didn't get a lot of jalapenos from garden and those I did get weren't very big. Indeed they were almost shrimpy. Hold on. Did I have the idea for using them. Yes I did. I made shrimpy ABT's.
I started by draining and rinsing a can of cocktail shrimp. I chopped enough of them to make a finely minced 75 ml (1/3 cup) of shrimp.
I mixed the shrimp with 125 ml (1/2 cup) cream cheese, 15 ml (1 tablespoon) cocktail sauce and 15 ml (1 tablespoon) finely chopped green onion.
I sliced 10 of the shrimpy jalapenos in half and removed the seeds and membranes. I stuffed them with the shrimp mixture.
I wrapped each pepper half with 1/3 slice of bacon put them on a grilling tray in the pellet smoker at 230 F for 1 1/2 hours.
The finished product.
I love the texture the shrimp gave the filling. Still creamy but a bit more set up. The taste was great. The shrimp gave a nice salty balance to the cream cheese. The slight horseradish hit from the cocktail sauce gave a little different heat than the jalapenos. As usual, my guests were surprised that the jalapenos weren't that hot with the seed and membranes removed and with the cooling effect of the cheese.
Everyone raved but the real complement was the speed they disappeared. Of course, they were shrimpy.