Jacksonville, Fla. – Chef Omar with Nippers Beach Grille shows two recipes to try for a Super Bowl party.
Armadillo Eggs:
Fresh Jalapenos Halved Seeded and deveined 20
Pulled Pork 2 lb
Cream Cheese 1lb
Jalapeno Jack Cheese Shredded ½ lb
Bacon 10 Strips
Let you cream cheese sit out for about an hour to soften then mix together.Place about a teaspoon of your cream cheese mixture in halved jalapeno followed by about a tablespoon of the Pulled Pork.Cut your slices of bacon in half.Place jalapeno on the counter open side upMake a cross with two of your half pieces and place on top of your jalapeno. Wrap around the bottom and place on your baking pan.Bake at 375 Degrees for about 12-15 min or until bacon is nice and crispy.Bacon Wrapped Shrimp with Chipotle Pineapple BBQ Sauce:
Shrimp Preferably Larger ones 20 each
Bacon Strips 12 slices
Salt and Pepper
Lemon
6 inch Skewers
Cut bacon into 3rds and lay flat across cutting boardsLightly season your shrimp with salt and pepper.Place Shrimp on each piece of bacon.Tuck and roll Shrimp and try to finish with the end of strip more across the center of the Shrimp.Line up your shrimp about four per skewer and push thru center until you reach thru the other side.If you are grilling it is nice to cut your bacon in half instead. Place your bacon on a sheet pan and cook at 350 degrees for about 5-7 min before Rolling. This will allow it to crisp up on the grill without overcooking the Shrimp. On a Flat top or Griddle cook at med – high heat and press each side until crispy once crispy squeeze fresh lemon juice on shrimp and slather bbq sauce and let caramelize
