Shrimp(or chicken) from Hell

Robja · 03-26-2008, 10:38 AM

Take fresh Jalapeno peppers and slice in half(longways) and remove the seeds. Take shrimp or slice of chicken breast and place in the pepper along with a sliver of onion. close pepper and wrap with a piece of bacon and toothpick together and grill. when the bacon is done the shrimp(or chicken) will be done. Makes a great appetizer. You can also use other peppers if you can't stand the heat.

Fishin Fool · 03-26-2008, 11:01 AM

OMG, That Sounds Good...

Thin Blue Line · 03-26-2008, 11:03 AM

That sounds wicked good...come on spring, if the snow melts another foot or so I will be able to see where I left my grill last fall.

Robja · 03-26-2008, 11:56 AM

It goes well with a cold beer

WAHOONBOX · 04-04-2008, 03:20 PM

I JUST USED A HABERNA PEPPER STRAIGHT OFF A FARM TRUCK OUT OF MATAMORAS MEX...BY MISTAKE.....

WILL SOMEONE CALL PONEYTAIL AND TELL HER I AM IN ICU...........

Robja · 10-15-2008, 10:02 PM

Greatbaits this is something you need to try

GreatBaits@Tates · 10-15-2008, 11:21 PM

Thanks Robja, I carry some wild whites from NC that are some of the best shrimp anywhere. I'll give it a go with them.
The bacon I've been using is cured in apple cider and smoked over apple wood gives it a sweet apple after tone to it and its not salty or over powering. Thanks Tim

03-26-2008, 10:38 AM	#1
Robja I think Admin is going to let me have this space Join Date: Mar 2008 Location: North Carolina Posts: 2,344 Credits: 3,932.6 Boat: Whoever needs help with fuel Home Port: Southport Best Catch: 150 lb Tarpon & 65 lb Dorado	Shrimp(or chicken) from Hell Take fresh Jalapeno peppers and slice in half(longways) and remove the seeds. Take shrimp or slice of chicken breast and place in the pepper along with a sliver of onion. close pepper and wrap with a piece of bacon and toothpick together and grill. when the bacon is done the shrimp(or chicken) will be done. Makes a great appetizer. You can also use other peppers if you can't stand the heat.

03-26-2008, 11:01 AM	#2
Fishin Fool Crab mustard is good Join Date: Jan 2005 Location: Norfolk, Va. Posts: 785 Credits: 1,363.1	OMG, That Sounds Good... __________________ Fishin Fool - Lucian 31' Contender FA

03-26-2008, 11:03 AM	#3
Thin Blue Line Sit down Shut up And fish Join Date: Sep 2007 Location: Central, NH Posts: 563 Credits: 1,554.2 Boat: Someone Else's Home Port: Portsmouth, N.H. Best Catch: Still Looking... Occupation: Doesn't pay enough!!	That sounds wicked good...come on spring, if the snow melts another foot or so I will be able to see where I left my grill last fall. __________________ Any fool with fast hands can grab a tiger by the balls, but it takes a hero to keep squeezing. www.myspace.com/nhmtmn1

04-04-2008, 03:20 PM	#5
WAHOONBOX I'M SPEECHLESS Join Date: Jan 2005 Location: MOREHEAD CITY NC 28557 Posts: 14,872 Credits: 39,880.3 Boat: I AM A FREELANCER Home Port: MOREHEAD CITY, NC Best Catch: PONEYTAIL Occupation: OFFSHORE MATE VIDEOGRAPHER	I JUST USED A HABERNA PEPPER STRAIGHT OFF A FARM TRUCK OUT OF MATAMORAS MEX...BY MISTAKE..... WILL SOMEONE CALL PONEYTAIL AND TELL HER I AM IN ICU........... __________________ I STRONGLY SUPPORT: DEEP DIVING AND EASY TRIPPIN' OLD SALTY PLANERS FINRAZOR RODS & THE ABSOLUTELY DEEPER ATTACK WEAPON: SNIPER PLANER RODS THE GIANT BLUEFIN TUNA HEART STOPPER: POON HARPOON

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03-26-2008, 11:56 AM	#4
Robja I think Admin is going to let me have this space Join Date: Mar 2008 Location: North Carolina Posts: 2,344 Credits: 3,932.6 Boat: Whoever needs help with fuel Home Port: Southport Best Catch: 150 lb Tarpon & 65 lb Dorado	It goes well with a cold beer

10-15-2008, 10:02 PM	#6
Robja I think Admin is going to let me have this space Join Date: Mar 2008 Location: North Carolina Posts: 2,344 Credits: 3,932.6 Boat: Whoever needs help with fuel Home Port: Southport Best Catch: 150 lb Tarpon & 65 lb Dorado	Greatbaits this is something you need to try

10-15-2008, 11:21 PM	#7
GreatBaits@Tates I love my rigging bucket Join Date: May 2007 Posts: 106 Credits: 5,592.6	Thanks Robja, I carry some wild whites from NC that are some of the best shrimp anywhere. I'll give it a go with them. The bacon I've been using is cured in apple cider and smoked over apple wood gives it a sweet apple after tone to it and its not salty or over powering. Thanks Tim