I love to cook.
And I love cookbooks!
They really cure my "uncreative" condition.  I always tell people, "I'm not much of an idea person, but I'm a pretty good facilitator!"
I will follow a recipe to a FAULT, measuring every single thing to the ounce. I even thought, once, about buying a food scale to make sure I actually use a pound of chicken, when the recipe calls for it.  I let that one go. Mostly.
Today, I'm sharing with you a recipe from Pampered Chef's Cooking for Two & More - a wedding gift from my sister.

I introduce to you, "Serrano Shrimp Poppers"
(I almost typed Poopers. That would have been an entertaining spelling error!)


Here's what you need:
  • Jumbo shrimp, peeled and deveined, tails removed. How ever many you think you'll eat!
  • 4 ounces reduced fat cream cheese, softened.
  • 1/4 tsp plus 1/8 tsp salt, divided.
  • 1 - 2 tbsp seeded and finely chopped serrano peppers
  • 2 garlic cloves, pressed
  • 1 1/2 cups panko crumbs (the recipe calls for crushed corn flake cereal, but I used what I had)
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • vegetable oil
1. Preheat oven to 400 degrees. Using a utility knife (check you're knife block!), make a lenthwise cut along the back of each shrimp, not cutting all the way through. Ease open with fingers. 




2. Combine cream cheese and 1/4 tsp of the salt in a small bowl. Add serrano peppers and garlic; mix until well blended.
3. I don't have a fancy shmancy piping tool, so I filled a large ziplock bag with the cream cheese mixture and cut off one small corner of the bag.
4. Pipe the cream cheese mixture down the center of each shrimp.
5. Fold the shrimp over to return to original shape.



6. Stick your filled shrimp in the freezer for 15 minutes to make them easier to dip! *Awesome tip alert*
7. Combine panko crumbs (or corn flakes if you use that), paprika, cayenne pepper and remaining 1/8 tsp salt in shallow dish.
8. Holding shrimp by the tail, dredge shrimp lightly in flour, shaking off excess. Dip into beaten egg, and then into panko (or cereal), coating evenly.


9. Arrange in a single layer on a large pan.
10. Lightly spray shrimp with oil.
11. Bake 16-17 minutes or just until shrimp is cooked through.


All it needs is a good sauce to dip them in.  I think a plum sauce would be AMAZING, but living in a small town means not a lot of cool options at the grocery store, so I settled for sweet and sour sauce. It worked. 
Serve this up with some yummy sauteed asparagus, squeeze on some lime juice, and EAT UP!

Hope you like it!

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