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Heavenly Shrimp Dip
Appetizer American

Heavenly Shrimp Dip

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cream cheese in center of serving platter.
  2. 2 Stir together cocktail sauce and cooked shrimp in a bowl until evenly coated. Pour mixture over cream cheese.
  3. 3 Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
  4. 4 Place crackers and lime wedges around edge of plate and serve.

By Lann Clower

Shrimpcargot
Appetizer American

Shrimpcargot

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat butter and garlic in a skillet over medium heat until butter begins to bubble. Add shrimp; cook until they just turn pink, about 3 minutes. Place 1 shrimp into each mushroom cap; place mushroom caps into a small baking dish. Spoon garlic butter into mushroom caps; sprinkle each with mozzarella cheese.
  3. 3 Bake in the preheated oven until mushrooms are tender and cheese is golden and bubbly, 10 to 15 minutes.

By ambibambi

Amazing Shrimp Stuffed Mushrooms
Appetizer American

Amazing Shrimp Stuffed Mushrooms

4.1

Prep
15 min
Cook
20 min
Total
230 min

Instructions

  1. 1 Lightly grease a 9x13-inch baking dish. Fill a saucepan with water and simmer mushroom caps over medium heat for 2 minutes, until mushrooms begin to soften. Remove mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
  2. 2 While mushroom caps are cooling, combine shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of shrimp mixture into cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend flavors and firm up stuffing.
  3. 3 Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake mushrooms in the preheated oven for about 15 minutes, until cheese is browned and bubbling.

By Kara Smith

Coconut Shrimp
Appetizer American

Coconut Shrimp

4.8

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Line a baking sheet with wax paper; set aside.
  2. 2 Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
  3. 3 One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
  4. 4 Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
  5. 5 Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

By LINDAV10

Copycat Bang Bang Shrimp
Appetizer American

Copycat Bang Bang Shrimp

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
  2. 2 Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
  5. 5 Transfer shrimp to paper towels to drain.
  6. 6 Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
  7. 7 Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

By linzleel

Air Fryer Cajun Shrimp
Appetizer American

Air Fryer Cajun Shrimp

5.0

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Rinse shrimp under cold running water, dry with paper towels, and transfer to a large bowl. Add olive oil, garlic, Cajun seasoning, pepper, onion powder, and cayenne, and toss to completely coat. Place shrimp in a single layer in the air fryer basket.
  3. 3 Cook in the air fryer for 4 minutes. Flip the shrimp and cook until the shrimp are bright pink on the outside and the meat is opaque, about 2 more minutes. Depending on the size of your air fryer, you may have to cook the shrimp in 2 batches.
  4. 4 Remove shrimp from the air fryer and serve immediately garnished with parsley and lemon wedges.

By lutzflcat

Grilled Shrimp with Lemon Aioli
Appetizer American

Grilled Shrimp with Lemon Aioli

4.7

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
  2. 2 Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.
  5. 5 Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

By John Mitzewich

Shrimp Mold
Appetizer American

Shrimp Mold

4.7

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Heat soup in a small saucepan or in a microwave oven.
  2. 2 In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
  3. 3 In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
  4. 4 Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

By B. Gisclair

Shrimp Goat Cheese Watermelon Salad Stack
Appetizer American

Shrimp Goat Cheese Watermelon Salad Stack

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 430 degrees F (220 degrees C).
  2. 2 Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Arrange shrimp in a single layer in a baking dish.
  3. 3 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.
  4. 4 Use a ring mold (slightly larger in diameter than the diameter of goat cheese slices) to cut watermelon into circular shapes; slice lengthwise to get twelve 1/4-inch-thick slices. Reserve any remaining watermelon for another use.
  5. 5 Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp.
  6. 6 Drizzle balsamic vinegar over each stack and garnish with basil.

By Noodles156

Jose's Shrimp Ceviche
Appetizer American

Jose's Shrimp Ceviche

4.7

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place shrimp in a large glass or other non-reactive bowl; cover with lime juice to marinate (cook) until turn pink and opaque, about 10 minutes.
  2. 2 Meanwhile, combine tomatoes, avocados, celery, onion, and jalapeño in a separate large glass or other non-reactive bowl.
  3. 3 Remove shrimp from lime juice; reserve juice. Dice shrimp; add to bowl with vegetables. Add reserved lime juice and cilantro; season with salt and black pepper. Toss gently to combine.

By carrielee

Honey Orange Firecracker Shrimp
Appetizer American

Honey Orange Firecracker Shrimp

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
  2. 2 Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat the shrimp with the cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
  3. 3 Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
  4. 4 Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

By James Peteeboy

Spicy Shrimp in Cream Sauce
Appetizer American

Spicy Shrimp in Cream Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-low heat. Add habanero peppers and garlic; fry for a few minutes to release the flavors. Add shrimp, and cook, constantly stirring until pink, about 5 minutes. Season with chili powder, salt, and pepper, stirring to evenly coat the shrimp. Stir in cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices or over pasta.

By MrGregg

Spicy Coconut and Lime Grilled Shrimp
Appetizer American

Spicy Coconut and Lime Grilled Shrimp

4.6

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
  2. 2 Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
  5. 5 Thread shrimp onto skewers, piercing each shrimp near the head and tail.
  6. 6 Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.

By Molly O

Seafood Stuffed Mushrooms
Appetizer American

Seafood Stuffed Mushrooms

4.4

Prep
90 min
Cook
Total
90 min

Instructions

  1. 1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

By Sydney Lara

Cajun Shrimp and Andouille Nachos
Appetizer American

Cajun Shrimp and Andouille Nachos

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
  2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
  3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

Lemon-Garlic Shrimp
Appetizer American

Lemon-Garlic Shrimp

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  3. 3 Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  4. 4 Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

By stephenhbossin

Shrimp and Dill Deviled Eggs
Appetizer American

Shrimp and Dill Deviled Eggs

4.2

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  3. 3 In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  4. 4 Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

By Michele O'Sullivan

Clamato® Shrimp Cocktail
Appetizer American

Clamato® Shrimp Cocktail

4.3

Prep
Cook
Total

Instructions

  1. 1 Mix shrimp, with lemon juice, tomatoes, onion, Sunkist® or Crush® orange flavor, Ketchup, Clamato® Original or Picante flavor, Salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes. Before serving add avocado.

By Clamato

Spicy Seafood Shell Appetizers
Appetizer American

Spicy Seafood Shell Appetizers

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
  2. 2 In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
  3. 3 Form phyllo dough into shells. Fill shells with the mixture.
  4. 4 Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

By Mary Beth Blum

Layered Seafood Dip
Appetizer American

Layered Seafood Dip

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a medium bowl, blend cream cheese, sour cream and mayonnaise.
  2. 2 In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
  3. 3 Cover and chill in the refrigerator at least 2 hours before serving.

By Vanessa

Shrimp Surprise Spread
Appetizer American

Shrimp Surprise Spread

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture.
  2. 2 In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato.
  3. 3 Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

By Dee

Mini Twice-Baked Potatoes
Appetizer American

Mini Twice-Baked Potatoes

5.0

Prep
25 min
Cook
51 min
Total
81 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
  2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  3. 3 Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
  4. 4 Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
  5. 5 Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
  6. 6 Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
  7. 7 Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
  8. 8 Season shrimp with Creole seasoning; transfer to a grill pan.
  9. 9 Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

By Holly Haines

Popcorn Shrimp
Appetizer American

Popcorn Shrimp

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Place flour in a bowl. Whisk milk and egg together in a separate bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
  3. 3 Gently dredge shrimp in flour to coat; shake off excess. Dip into egg mixture. Press into bread crumbs to coat. Gently toss shrimp between your hands to allow any crumbs that haven't stuck to fall away. Place breaded shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
  4. 4 Lower shrimp carefully into the hot oil in batches. Fry until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined platter to drain. Repeat with remaining shrimp.

By JK813

Ed's Party Time Buffalo Shrimp
Appetizer American

Ed's Party Time Buffalo Shrimp

4.3

Prep
30 min
Cook
16 min
Total
76 min

Instructions

  1. 1 Grease 2 baking sheets with cooking spray.
  2. 2 Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
  3. 3 Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
  4. 4 Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
  5. 5 Chill shrimp until batter is set, about 30 minutes.
  6. 6 Heat oil in a deep-fryer or large saucepan.
  7. 7 Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
  8. 8 Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
  9. 9 Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

By EddieStasch

Prawns Provençale
Appetizer American

Prawns Provençale

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil; brush with 1 tablespoon olive oil.
  2. 2 Carefully remove shells and legs from shrimp; leave tails attached. Butterfly shrimp by cutting a slit lengthwise down belly side of shrimp almost to the skin on the back using a small sharp knife; open shrimp like a book. Repeat with remaining shrimp.
  3. 3 Place garlic, oregano, thyme, and large pinch kosher salt in a mortar; pound and stir with a pestle for a few seconds. Add 1 tablespoon parsley; pound and stir until it turns into a paste, 1 to 2 minutes. Add ⅓ cup olive oil; stir until olive oil is infused with herbs and garlic, about 1 minute.
  4. 4 Place bread crumbs in a bowl; stir in herb-garlic infused oil. Add cheese, remaining parsley, black pepper, 1 pinch kosher salt, and 1 pinch cayenne pepper; mix with a fork until evenly combined. Pinch off a bit of bread crumb mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency, 2 to 3 minutes.
  5. 5 Lightly but thoroughly top cut-sides shrimp with bread crumb mixture; place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until cooked through and tails curl up, 8 to 10 minutes.

By John Mitzewich

Baked Coconut Shrimp with Pineapple Sauce
Appetizer American

Baked Coconut Shrimp with Pineapple Sauce

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
  3. 3 Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
  4. 4 Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  5. 5 Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

By staceywatts

Game Day Halftime Snack Board
Appetizer American

Game Day Halftime Snack Board

Prep
60 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
  2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
  4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
  6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
  7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
  8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
  9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat