Shrimp-Stuffed Jalapeño Peppers
with Honey Vinaigrette
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- 2 tablespoons honey
- 13 jalapeño peppers
- 1/2 pound shrimp, shelled and without tail
- 4 tablespoons cream cheese
- 1 red onion
- 2 garlic cloves
- 1 handful cilantro
- 1 tomato
- 2 tablespoons olive oil
- 1/2 cup apple vinegar
- 7 cups water
- Salt and pepper
- Using a small, sharp knife, cut each pepper horizontally near the stem and then
vertically lengthwise to form a T. Open the pepper with care so that it won’t come
apart and remove all the seeds and veins using the point of a knife or a very small
spoon (even a baby spoon). Rinse each de-veined pepper to get rid of the remaining
- In a large saucepan, boil enough water to cover all the peppers, adding 1 teaspoon
of salt for every 4 cups of water. Try a pepper; if you find it tastes too hot,
add a teaspoon of honey and 1/4 cup of apple vinegar to the water. Place all the
peppers in the saucepan, leaving them to boil for one or two minutes. Make sure
they are cooked, yet firm and crunchy. You don’t want them to lose their texture.
Place them in an ice water bath (approximately 2 cups) to stop the cooking process
- For the shrimp stuffing: Cut the shrimps into small cubes. Place them in a medium-sized
bowl and set aside. Chop the garlic cloves, red onion, cilantro and tomato. Add
one tablespoon of olive oil into a medium-sized saucepan. Place half the red onion
and all the garlic into the pan and cook over a medium-low flame. Once the onion
becomes translucent, add the tomato and the shrimp.
- As soon as the shrimp become orange in color, add in the cilantro and allow to
boil. Add pepper and salt to taste. Cook the shrimp for another five minutes. Remove
from fire and allow them to cool. Stir in the cream cheese.
- Heat oven to 350 degrees F and stuff the peppers evenly with the shrimp mixture.
- Bake the peppers for 8 - 10 minutes in order to heat and brown slightly. Remove
from oven and let cool. Drizzle the honey vinaigrette over the peppers and serve.
- For the honey vinaigrette: Put the remaining red onion into a saucepan and fry
lightly with one tablespoon of olive oil until translucent. Add the remaining vinegar
and the remaining honey, as well as salt and pepper to taste. Add the 1/4 cup of
water and let the mixture simmer a few minutes to thicken the vinaigrette.
Yield: 12 peppers
Recipe and photo credit (used with permission): National Honey Board
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