Original Creole Seasoning 
30-Minute Seafood Marinade 
Crispy Creole Fish Fry Mix 
Creole-Style Ranch Salad Dressing 
Leftover Turkey Banh Mi
One of the biggest questions people ask is what to do with all of those Thanksgiving…
Get RecipeCrispy, cheesy, savory and popping with Creole heat … these Jalapeño Shrimp Bombs by capt.cooking are the perfect party starter!
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Ingredients
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10-15 Jalapeño Peppers
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1 Pound Shrimp, Deveined
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10-15 Bacon Slices
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4 Ounces Cream Cheese
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2-4 Cups Cheddar Cheese, Shredded
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1 Cup Milk
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1 Egg
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Green Onions, Chopped (Optional)
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Frying Oil
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Toothpicks
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Tony’s Original Creole Seasoning
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Tony’s 30-Minute Seafood Marinade
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Tony’s Crispy Creole Fish Fry Mix
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Tony’s Creole-Style Ranch Salad Dressing
- Clear
Directions
Making the Filling:
- Mince the shrimp.
- Pour in Tony’s 30-Minute Seafood Marinade and combine.
- Let marinate for 30 minutes in the refrigerator, covered.
- After marinating the shrimp, add in the cream cheese, cheddar cheese and Tony’s Original Creole Seasoning, and combine. Set aside.
Preparing the Jalapeño Shrimp Bombs:
- Cut all of the jalapeño peppers in half.
- Using a spoon, scoop out the seeds creating a pocket for the filling.
- Get a scoop of the filling, add it into the jalapeño peppers, then evenly smooth the filling.
- Tightly wrap a slice of bacon around each jalapeño pepper half. Hold the bacon in place with a toothpick.
- In a bowl, combine the milk and egg. This is your wet mix.
- In another bowl, pour out the contents of the Tony’s Crispy Creole Fish Fry Mix. This is your dry mix.
Cooking the Jalapeño Shrimp Bombs:
- On medium-high heat, pour 1-2 inches of frying oil into a pot. The oil is ready once it reaches around 300°F.
- Dip a jalapeño shrimp bomb into the wet batter and shake off the excess. Then, dip the jalapeño shrimp bomb into the dry batter and shake off the excess.
- Drop the jalapeño shrimp bombs into the hot oil and fry for 10-15 minutes, flipping the jalapeño shrimp bombs halfway through cook time. Fry in batches to avoid overcrowding the pot.
- Once done, take the jalapeño shrimp bombs out of the hot oil and let them drain on a wire rack or on a plate lined with paper towels.
- Garnish the jalapeño shrimp bombs with the green onions, and serve with Tony’s Creole-Style Ranch Salad Dressing. Enjoy!
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