N'awlins Bacon-Wrapped and Crab-Stuffed Jumbo Shrimp

By Ann Jones from Geneva, IL

Ingredients:
16-20 strips thick cut bacon
2 teaspoons seafood seasoning mi
x1/2 cup Panko bread crumbs
1/3 cup mayonnaise
1/2 pound crab meat
1/2 cup shredded Monterrey jack cheese
1 jalapeno pepper, minced
1 pound (16-20 count) shrimp - raw, shell removed and deveined
2 tablespoons oil or more as needed for frying

Directions:
Place bacon on cookie sheet and bake in 380 degree oven for 10 minutes (to partially cook the bacon). Remove bacon from pan and drain on paper towels.
While bacon is cooking make the crab stuffing. Combine the seafood seasoning mix, Panko, mayonnaise, crab meat, cheese and pepper in a bowl. Stir to combine.
'Butterfly' the shrimp by cutting the shrimp further into where the vein was removed, but not all the way through. Stuff the shrimp with a half a tablespoon of the crab cake filling, wrap each stuffed shrimp with a piece of bacon and secure with a toothpick.
Heat oil in a large skillet over medium heat and add shrimp, cooking in batches as space permits in the pan. Fry until bacon is crisp and shrimp is no cooked through.
Serve as is or with favorite dipping sauce. Serves 6-8.
Stuffed Jalapenos Wrapped In Bacon
By Alan Shapiro from Lake Zurich, IL

Directions:
Take six jalapenos (medium size) cut in half and clean seeds and veins, set aside
1.Place 1 package of cream cheese in a bowl (softened)
2.Chop 3 scallions (chives only) place in bowl
3.Season with salt and pepper and Cajun seasoning
4.Fill each jalapeno half with cream cheese mixture
5.Wrap each jalapeno half with bacon secure tightly with toothpick
6.Place on grill low heat both sides until bacon is crisp

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