In thinking of Mexican-style cuisine, the hit of spice in your mouth is a keynote. My Prosciutto wrapped salmon wrapped jalapeño poppers (say that 10 times fast) have that, along with various layered flavors. If you’re a meat lover, you can try this recipe, too. In both, the jalapeno bursts with just the perfect amount of heat for so many dishes. It’s no wonder people have been eating this pepper for thousands of years. This finger food, for an appetizer or mid-game snack, is a crowd-pleaser time and again.
Age = Heat
When you shop for jalapenos, look for thick, shorter peppers (no more than 4”). If you see stretch marks (white lines) along the length of the pepper, it’s been stressed and is likely older. This creates a hotter pepper. When the jalapeno is smooth, it’s young. The longer the pepper remains on the plant, the hotter it gets, so the red ones are the way to go if you want to amp up the heat.
If you’re working from frozen shrimp, just put them in a colander and run them under cool water for about 5 minutes until they defrost.
Prosciutto Wrapped SalmonWrapped Jalapeño Poppers Ingredients
- 2 Jalapenos per person (as an appetizer)
- Thin sliced prosciutto (one slice per popper)
- Thinly sliced salmon (one slice per popper)
- 21/25 Shrimp (0ne per popper)
- Cream cheese
- Cuso’s Spicy Garlic Buffalo Rub
- Melted butter
Prosciutto Wrapped Salmon Wrapped Jalapeño Poppers Instructions
- Set your smoker to 225F (use hickory, oak, or pecan)
- Clean the jalapenos by carefully slicing the tops off and removing the seeds.
- Trim the bottom edge.
- Take a test drive with your shrimp, threading one through a pepper top to bottom (the tails at the bottom).
- If that works, treat the shrimp with Cuso’s BBQ Rub.
- Roll the shrimp afterward in soft cream cheese
- Slide it into the popper
- Now, for the fun part. This is about to become a gift package. Wrap salmon around the first stuffed popper (both the salmon and the prosciutto need to be wafer thin).
- Follow with the prosciutto.
- Inject melted butter into the center of each popper.
- Smoke for 2-3 hours. Look for a temperature on the shrimp of 145F.
- Remove and rest.
- Serve whole or cut in half, offering toothpicks.
Beginning in the 1990s “bar food” became increasingly popular as appetizers. Jalapeno poppers were a relative newcomer to the scene, but it wasn’t long before people loved the cheesy, fried flavor with recognizable spicey heat and wanted more. It’s not surprising that Tex-Mex fusion was growing at the same time. Both TGI Friday’s and Applebees sported poppers on their menus by 1995.
Grilled Green Beans
From the Bar