Beazell's Cook Book

Boiled Shrimp ABT by Chet Bourg

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12 Jalapenos
1 lb. Frozen Salad shrimp
5 cups water
¼ cup Zatarain's liquid crab boil
¼ cup  Crawfish boil powder of your choice
8 oz. Cream Cheese room temp.
16 oz. Sour Cream
6 cloves garlic finely chopped
2 tsp. Beazells Cajun Seasoning
1 lb. Bacon

Cut the Jalapenos in half length ways and remove the seeds and ribs.
Bring the water to a boil and add the liquid and powder boil, when back to a boil add shrimp, turn off the burner and let soak for 20 minutes.

Combine the cream cheese, sour cream, garlic and Beazells. Mix thoroughly.
Get a quart size ziplock bad and cut a corner off, put the sour cream mixture in the bag and pipe into the jalapenos. Put some shrimp on top. Cut the bacon in half and wrap around the jalapeno. Cook on grill with indirect heat for at least 30 minutes.

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