Shrimp Stuffed Jalapeno

JasiBella

10 raw shrimp
1/4 cup onion, diced
1/4 cup mushroom, diced
1 garlic clove, diced
1 T black olives, diced
1/4 c sweet corn (canned, fresh or frozen)
2 oz cream cheese, low fat
1/4 c cheddar cheese, shredded
10 fresh whole jalapeno peppers
Salt
Cayenne
Olive Oil

Above makes about 10 stuffed peppers. Depends on how full you stuff them or how you vary the ingredients.
*****
Dice the onions, garlic, and mushrooms and saute them in a little olive oil over medium heat. When they start to soften, add raw shrimp. Saute until shrimp turn pink. Add corn and diced black olives. Remove from heat. In a separate bowl, combine softened cream cheese with shredded cheddar. Add salt (or garlic salt) and cayenne to the cheeses.
Clean the jalapenos, slit one side open, and core them out. (The more seeds left in, the spicier.) For best consistency, you may want to blanch these in hot water for a couple minutes before stuffing. Stuff each pepper with equal parts cheese mixture and sauteed veggie mixture, pressing one cooked shrimp inside each. Lightly grease pan with olive oil before adding peppers. Instead of breading them, I shake a little garlic salt over them and bake in 375 degree oven for about 15 minutes (watch for the mixture to get bubbly and start to spill out.) If they turn out too spicy for your taste, serve with a little sour cream.

Number of Servings: 10

Calories 30.2

Total Fat 1.0 g

Saturated Fat 0.4 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.1 g

Cholesterol 11.5 mg

Sodium 95.9 mg

Potassium 71.8 mg

Total Carbohydrate 2.6 g

Dietary Fiber 0.6 g

Sugars 0.6 g

Protein 3.1 g


Vitamin A 5.6 %

Vitamin B-12 1.6 %

Vitamin B-6 4.7 %

Vitamin C 11.7 %

Vitamin D 2.6 %

Vitamin E 0.8 %

Calcium 5.6 %

Copper 2.5 %

Folate 2.9 %

Iron 1.9 %

Magnesium 1.8 %

Manganese 2.7 %

Niacin 2.3 %

Pantothenic Acid 1.2 %

Phosphorus 4.4 %

Riboflavin 1.9 %

Selenium 4.0 %

Thiamin 1.9 %

Zinc 1.2 %

JasiBella

10 raw shrimp
1/4 cup onion, diced
1/4 cup mushroom, diced
1 garlic clove, diced
1 T black olives, diced
1/4 c sweet corn (canned, fresh or frozen)
2 oz cream cheese, low fat
1/4 c cheddar cheese, shredded
10 fresh whole jalapeno peppers
Salt
Cayenne
Olive Oil

Above makes about 10 stuffed peppers. Depends on how full you stuff them or how you vary the ingredients.
*****
Dice the onions, garlic, and mushrooms and saute them in a little olive oil over medium heat. When they start to soften, add raw shrimp. Saute until shrimp turn pink. Add corn and diced black olives. Remove from heat. In a separate bowl, combine softened cream cheese with shredded cheddar. Add salt (or garlic salt) and cayenne to the cheeses.
Clean the jalapenos, slit one side open, and core them out. (The more seeds left in, the spicier.) For best consistency, you may want to blanch these in hot water for a couple minutes before stuffing. Stuff each pepper with equal parts cheese mixture and sauteed veggie mixture, pressing one cooked shrimp inside each. Lightly grease pan with olive oil before adding peppers. Instead of breading them, I shake a little garlic salt over them and bake in 375 degree oven for about 15 minutes (watch for the mixture to get bubbly and start to spill out.) If they turn out too spicy for your taste, serve with a little sour cream.

Number of Servings: 10

Calories 30.2

Total Fat 1.0 g

Saturated Fat 0.4 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.1 g

Cholesterol 11.5 mg

Sodium 95.9 mg

Potassium 71.8 mg

Total Carbohydrate 2.6 g

Dietary Fiber 0.6 g

Sugars 0.6 g

Protein 3.1 g


Vitamin A 5.6 %

Vitamin B-12 1.6 %

Vitamin B-6 4.7 %

Vitamin C 11.7 %

Vitamin D 2.6 %

Vitamin E 0.8 %

Calcium 5.6 %

Copper 2.5 %

Folate 2.9 %

Iron 1.9 %

Magnesium 1.8 %

Manganese 2.7 %

Niacin 2.3 %

Pantothenic Acid 1.2 %

Phosphorus 4.4 %

Riboflavin 1.9 %

Selenium 4.0 %

Thiamin 1.9 %

Zinc 1.2 %