Original Creole Seasoning 
30-Minute Seafood Marinade 
Crispy Creole Fish Fry Mix 
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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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