Jalapeno poppers are an easy hit for any event that you are looking to bring an appetizer to- and it only takes about 25 minutes to complete! This recipe is adapted from a recipe by Paleo Nick- the chef in the CrossFit Kitchen. Using jalapenos, sweet potatoes, shrimp, and bacon, it’s simple to follow and everyone will think you spent a long time making them. If you want to scale up, you can switch the shrimp with lobster and mix with the sweet potatoes and simply pipe into the jalapeno halves as well. Happy cooking!
6 jalapeños, halved the long way and seeded
2 sweet potatoes, roasted, peeled & cut into ½ jalapeño size chunks
12 each 16/20 or 24 each 31/40 shrimp, peeled, deveined and slit on belly
12 sliced bacon
Fill hollowed out jalapeño half with a chunk of sweet potato.
Lay the shrimp over the top of the sweet potato.
Wrap with bacon so that the end of the bacon slice is tucked underneath the popper.
Place a baking rack over an aluminum foil lined sheet pan.
Place poppers, bacon seam side down on the baking rack.
Roast in the oven at 375°F for 15 minutes.
Check on poppers and rotate pan.
Roast for 15 minutes more or until bacon is crisp to your liking.
Remove from oven, plate up and garnish