Kick off the superbowl with these savory bites of bacon heaven. Bacon heaven exists, right?
I don’t want to sound bragadocious, but this is one of the best paleo finger-foods I’ve ever made. When in doubt, wrap it in bacon.
*NOTE: Despite the title, I usually make these with tiny sweet peppers. The sweet flavor balances all the other savory flavors incredibly well. The jalapeños work just as well, but I find their spicy kick get diminished after cooking. Try both and let me know what you like better!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Rinse and prep the shrimp (if frozen, thaw out in cold water. If fresh, de-vein and remove tails).
Chop raw shrimp into small dices. They should cook to around the size of a pencil eraser. Season with garlic, onion, cumin, cayenne, and sea salt & pepper. Add to a olive oiled skillet on medium heat. Once cooked, set aside.
De-pit and scoop out the flesh of avocados. Mash in a bowl.
Add shrimp, chopped cilantro, and any extra seasonings you wish. Mash more to evenly combine. Set mixture aside.
Cut the pepper halves into bite sized pieces. This probably only means cutting them once in half, unless the whole pepper is bite-sized already.
Spoon the avocado shrimp mixture into the hollow pepper halves.
Cut the raw bacon slices in half - or to whatever length it will warp around the pepper fully. Secure with a strong toothpick.
Place peppers in a broiler pan or baking sheet. Broil on low until the bacon is a bit crispy (about 15-20 minutes). You can also bake these if you aren't around the kitchen to watch them broil but it may take a tad longer.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.