“Big name…Big Flavor,” pretty much sums up this tasteful starter. An idea that I came up with a few months ago, this was my first time executing these. They didn’t give me the heat that I like, but they’re great for a Midwest crowd.
You could easily slice the jalapeños, leave the seeds in, and lay them over the shrimp and sweet potatoes, then wrap them with bacon. I’ll do that next time and let you know how it turns out…
I touch these babies up with the Massie Mayo, some Sriracha, Maple Syrup, and Cilantro, but you can finish them off in a fashion that fits your fancy.
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Keep It Paleo!
Your Guide to Culinary Fitness,
Bacon Wrapped Shrimp and Jalapeño Poppers
“Keep It Paleo!”
Our shrimp is about 2oz per block. When we use 16/20 shrimp, that means that about 16 shrimp equal one pound. In that case, that means 1 shrimp equals about one ounce, therefore since we have 12 shrimp of this size, we end up with 6 blocks from the shrimp. In addition, we are using 12 strips of bacon! Yum! We know that about 3 strips equal one block so that gives us 4 additional protein blocks form the bacon for a total of 10 blocks.
On average we get about 3 blocks from our sweet potato/yams. Each sweet potato/yam weights about 300g, and with 95g per block, that gives us on average about 3 blocks per potato for 6 blocks total in this recipe.
We also are counting our jalapenos. We count most peppers the same with about 2 cups equaling one block. On average this means 2 peppers equals one block, so with 6 peppers, that gives us three blocks for a total of 9 blocks.
There are no added fats to this recipe, but they will come from your garnishes, so make sure you know the breakdown for them so you don’t overdo them.
This meal is pretty balanced between carbs and proteins, giving about 3 3-block portions total. Add the garnish that you want to add the extra flavor/finishing touches and enjoy!