Afterburners (Jalapeño Shrimp Poppers)

“Afterburners” (also called “jalapeño shrimp poppers”) are jalapeño peppers stuffed with shrmp and wrapped with bacon, usually served with a spicy queso dip. “Jalapeño shrimp poppers” is cited since at least 2001 and “afterburners” is cited from at least 2003.
 
The jalapeño is a state pepper of Texas. A similar bacon-wrapped jalapeño appetizer is called “atomic buffalo turds” (ABT).
     
 
16 February 2001, Wiinston-Salem (NC) Journal, “Amazingly Fine Food: THe 19th Green is deserving of a winning score” by Candide Jones, pg. E8:
Other starters are, though: Buffalo chicken wings, jalapeno shrimp poppers and quesadilla roll-ups, for example
 
5 November 2003, Wichita (KS) Eagle, Eagle Holiday Cookbook:
Afterburners.
12 unpeeled medium-sized fresh shrimp.
12 jalapeno peppers.
6 pieces bacon, sliced lengthwise.
Peel shrimp and devein if desired. (...)
 
Google Groups: alt.wisdom
Newsgroups: alt.wisdom
From: .(JavaScript must be enabled to view this email address) (kdo711)
Date: 08 Nov 2004 04:03:22 GMT
Local: Sun, Nov 7 2004 11:03 pm
Subject: Appetizers
 
Afterburners
From Southern Living
Serve with a spicy queso dip.
 
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Peel shrimp, and devein, if desired.
Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
   
Recipezaar
Afterburners (Jalapeno Shrimp Poppers)
Recipe #253480 | 45 min | 30 min prep
By: bobo3039
Sep 18, 2007
From Chile Pepper magazine.
12 appetizers
Ingredients
12 large jalapenos
12 medium shrimp, peeled and deveined
1/4 cup cream cheese
6 slices mozzarella cheese, thin slices, halved
1 green onion, chopped
6 slices bacon, halved lengthwise (...)
 
Southern Living
Tailgating at Home, $52.27…
Posted by Cassandra Vanhooser, October 11, 2008
(...)
Afterburners. You can’t beat a jalapeno pepper stuffed with shrimp and wrapped in bacon. I first sampled this appetizer years ago at a party in Dallas and decided to experiment. I grilled mine instead of broiling them as the recipe suggests. YUM!
 
What’s Cookin’?
Sunday, January 11, 2009
South Texas Afterburners
Did some ABTs but don’t have any prep pictures - sorry. I’ll take some the next time. These were good-sized - those two grates are 8” across each. Split ‘em down the sides and scooped out the innards and stuffed.
 
INGREDIENTS
24 lg large jalapeno peppers, fresh
1 lb Queso Fresco (or your choice of firm cheese) grated fine
8 oz cream cheese, softened
1/4 cup chopped cilantro
Salt, pepper and garlic to taste
1 lb chorizo (all meat, no filler mexican pork sausage, not spanish dried version)
2 lb bacon (thick and peppery is more $$ but better)
48 ea toothpicks
2 pr surgical gloves (...)
     
dinner with Julie
Mexican Party Food (including Jalapeño Poppers)
(...)
COMMENTS
lovetocook on 12 Apr 2009 at 8:23 pm #
Try these next:
 
AFTERBURNERS
12 shrimp, peeled
12 jalapenos, slit seeded and membranes removed
6 slices of bacon
Place one shrimp in each jalapeno. Wrap with 1/2 slice bacon and secure with a toothpick. Broil or grill turning a few times, 6 or 7 minutes until bacon is crisp and shrimp is cooked.