My friends Helen and Carolyn, who live “up the street” in Cave Creek, Arizona, sent me a jalapeño popper recipe they made and liked. They suggested that I “zhuzh it up” a bit. So I ordered a bag of jalapeños from my friendly farmers Eunice and Larry.
Zhuzh. The Merriam-Webster Dictionary dates the word back to the 70s (when I first heard it) but notes that it didn’t really gain popularity until Carson Kressley used it in the original Queer Eye television series in the early ’00s.
Helen, Carolyn, and I go back to the early 80s in Albany, NY, when the word was pretty much in daily use in our crowd. We had such fun back then, didn’t we? Oh, the parties we threw and attended! And how we all lived and loved with such appreciation that we were young and alive… in an era when that was not a given.
And here we are again, a bit long in the tooth, still young at heart, and living every day with appreciation. A different plague upon us now, our country running amok. We think that calls for some zhuzhed-up jalapeño poppers. Don’t you agree?
~ David
Ingredients
- 20 small jalapeño peppers (about 1/2 pound total)
- 4 large shrimp, peeled and deveined
- 1/4 cup cream cheese
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup panko bread crumbs, divided
- 1 egg yolk
- 1 tablespoon cream
- 1 small bunch cilantro
- 1 scallion, roughly chopped
- 1 teaspoon ground coriander
- zest of 1 organic lime
- 1/2 tablespoon butter
Instructions
- Preheat oven to 500°F.
- Slicing lengthwise, take the top quarter off of each jalapeño chile, leaving the stem intact. Reserve the pieces you remove for another purpose. Using a narrow 1/8 or 1/4 teaspoon, scrape out the seeds and ribs of the chile. Place the chiles cut side down on a baking sheet. Roast for 5 minutes to soften them, and remove from the oven. Reduce oven heat to 450°F.
- Finely chop the shrimp and set aside.
- Place cream cheese, cheddar, 2 tablespoons panko, egg yolk, cream, cilantro, scallion, ground coriander and lime zest in the bowl of a food processor fitted with the steel blade. Process until smooth and scrape into a sealable quart-sized bag, pressing it into one of the bottom corners.
- Melt the butter in a small skillet and add the remaining panko. Toss to coat and cook over medium-high heat until golden. Transfer crumbs to a small plate.
- Place about 1/2 teaspoon of chopped shrimp into the bottom of each softened chile. Cut the corner off the bag with the filling to make a 1/4-inch opening. Pipe the filling into each chile, overstuffing them slightly. Press the top of each stuffed chile gently into the crumbs.
- Return to oven and bake for 8 minutes, or until golden brown.
- Makes 20, serving 4-6 as an appetizer.
- Note: these poppers can be prepared in advance (without the panko topping) and chilled for several hours before baking them.
© 2024 Copyright Cocoa & Lavender
Ron
October 24, 2020 at 8:14 amDavid, back inTexas where I was born (but escaped as an adult) we had stuffed and deep fried jalopenas often. But, I’ve never seen this version. Ours were usally stuffed with seasoned ground beef or jack cheese and they were called armidillo eggs. Haven’t a clue why they were called that. Ah, but your Shrimp Jalapeño Poppers are very upscale from the ones I know. You really do know how to zhuzh up a pepper.
Oh, the 80’s! I remember feeling younger but much of the rest of it is a bit of a blur.
Cocoa & Lavender
October 26, 2020 at 10:23 amI love being able to put out a new version of something – the zhuzh is what it’s all about. (Not to say that we shouldn’t keep traditions!)
The “80s blur” seems to be going around. Sadly, I remember them all too well!
Carolyn Beeker
October 24, 2020 at 8:55 amSounds terrific, DSA! Will make them for the very same Helen on her birthday Oct 30. For the cilantro haters in my life (who say “tastes like soap”), I use a little chopped scallion tops for color and the poppers are still yum.
Cocoa & Lavender
October 26, 2020 at 10:24 amFor the cilantro folk, as I call them chopped mint, parsley, or basil also work well. Thanks for the idea to zhuzh, Carolyn!
2pots2cook
October 24, 2020 at 8:59 amGreat poppers version using shrimp. Pinned for later !
Cocoa & Lavender
October 26, 2020 at 10:24 amThanks, Davorka – this one idea has now given me many!
John / Kitchen Riffs
October 24, 2020 at 9:14 amI love jalapeño peppers! And always have some on hand. So this dish is definitely my kind of thing. I’m with Ron — I’ve had meat stuffed peppers. And of course poppers. But shrimp?: Terrific idea! Pretty zhuzhy. 🙂
Cocoa & Lavender
October 26, 2020 at 10:25 amThanks, John – I hope you like them. I also like “pretty zhuzhy!”
Christina Conte
October 24, 2020 at 9:29 amLove what you did with this recipe! Barring the cilantro, it’s absolutely something I could see myself eating at a party and not leaving without the recipe! haha!
Cocoa & Lavender
October 26, 2020 at 10:26 amI had fun, Christina – and the cilantro is such an easy fix, right? While I might also get the recipe before leaving the party, I would probably have eaten most of the tray of them first!
sippitysup
October 24, 2020 at 4:14 pmI don’t know what this says about me but I had to look up the word zhuzh. The definition is “to make something more interesting or attractive by changing it slightly or adding something to it”. Which really should be the name, not just of these peppers, but this blog. GREG
Cocoa & Lavender
October 26, 2020 at 10:27 amSeriously, Greg? I am shocked! You are so much more “hip” than I could ever dream of being… Very kind comment. Thanks.
Eha Carr
October 24, 2020 at 5:05 pmHello dear Teacher from across the Pond ! Uh, kind Sir . . . pretty dumb from this side ! Knew that ‘z’ word but ‘poppers’ and their use and those jalapeno peppers and, and . . . got me ! 🙂 ! Meanwhile no problems accessing any ingredients for these mouthfuls and they do look moreish ! I believe it is eleven days as I write this . . . if all goes your way which most assuredly is my/our way I promise to copy the recipe . . . ‘course I will !!! . . . there is a beginning and end to everything – the plague will depart once upon a time . . . just hope others wrecking the world know when time has come to an overdue end . . . hugs . . .
Cocoa & Lavender
October 26, 2020 at 10:28 amReally? Poppers isn’t a think Down Under? Who knew? (You, of course…)
Saying lots of prayers that things go our way… 🙂
Gerlinde
October 24, 2020 at 7:06 pmYou definitely zhuzh up this recipe. I love the word, how to you pronounce it? I will make those little poppers soon. Thanks David for making me smile!
Cocoa & Lavender
October 26, 2020 at 10:29 amI am not one to use phonetics, Gerlinde, but but it sort of rhymes with”push” but with two “J” sounds. So, perhaps jüj? I hope you enjoy them and thanks for sharing the post! 🙂
sherry
October 25, 2020 at 3:35 amoh these look excellent david. yes the 80s were our era too. gawd we were so young. the parties the goings-on… such glorious fun!
Cocoa & Lavender
October 26, 2020 at 10:30 amIt was such a fun time, Sherry – but I look back at our clothes and can only say, “What were we thinking?”
Chef Mimi
October 25, 2020 at 4:27 amGreat post. I love reading the comments. Cocoa and Zhuzh. Huh. Doesn’t have the same ring to it. I love Carson Kressley. He’s pretty darn funny. I first heard the word while binge watching the real housewives of New York – my pandemic choice for being stuck at home not being able to do anything or go anywhere. Anyway, fabulous poppers. You definitely zhuzhed!!!
Cocoa & Lavender
October 26, 2020 at 10:31 amI have never seen any of the “Desperate Wives”series, Mimi – maybe that should be our next guilty pleasure now that we have run out of Schitt’s Creek and The Good Place. Yeah, Cocoa & Zhuzh doesn’t quite make it for me, either, but it was a nice idea!
Frank
October 25, 2020 at 5:54 amYou know we ordered some jalapenos poppers from a local restaurant the other day and they were … just OK. But these on the other hand, sound fantastic. I’m thinking the shrimp must really give it a lovely taste. And of course farm fresh jalapenos… but those we sadly don’t have around here.
Cocoa & Lavender
October 26, 2020 at 10:33 amFresh chiles are something we can’t do without in the Southwest, Frank.And we are lucky to have farmers who know it! In addition to the fresh ones, there is a vendor who roasts chiles and sells them in $5 bags… amazing stuff. I don’t think I have ever had a popper in a restaurant. Maybe I should to know what I am talking about?
Next on my agenda – why are you suddenly being sent to spam every week? Ugh. At least now I know to look…
Frank Fariello
November 2, 2020 at 5:28 amYou must have done something since I was just able to post a comment without being sent to spam purgatory… Thanks!
Jane Sanders
October 25, 2020 at 9:45 amI usually don’t make anything with shrimp as Larry is allergic, but THESE poppers will definitely be made and
eaten by me! I cannot resist trying this recipe, David, and maybe I will eat them on another table in another room.
Or better yet, I can put in everything except the shrimp so Larry won’t feel “left out”.
Cocoa & Lavender
October 26, 2020 at 10:34 amIt is all about compromise, Jane – make half a batch with shrimp for you, and half for Larry without. Just don’t get them mixed up! 🙂
Valentina
October 25, 2020 at 7:01 pmWhat Greg said! 🙂
I’ve had many poppers, but never a version close to this one. We’re having a very different (and small) Thanksgiving this year (Covid friendly), and I want to try all sorts of nontraditional things for the holiday. I’m thinking these would make for a very fun appetizer. ~Valentina
Cocoa & Lavender
October 26, 2020 at 10:35 amThese would be such a fun pre-Thanksgiving appetizer, Valentina – and (as I said to Jane) you could make half with shrimp and half vegetarian. That way, everyone is happy!
Rahul @samosastreet
October 25, 2020 at 8:52 pmDavid I love jalapeno poppers. In India we would eat it with a cup of joe, on a rainy day. The method is different. Never thought of adding shrimp in jalapeno. Loved your idea. Definitely making it. Would be such a great surprise.
Cocoa & Lavender
October 26, 2020 at 10:35 amI love the image of a rainy day with poppers and coffee, Rahul! L:et me know what you think when you try them!
Susan Manfull
October 28, 2020 at 7:26 pmI would love to zhuzh up some jalapeños! Soon, they will be popping out of my kitchen!
Cocoa & Lavender
October 31, 2020 at 4:19 pmThey are free to pop any time! I hope you like them!
Jean | Delightful Repast
October 29, 2020 at 7:11 amWow, David, I have never had jalapeño poppers like these! I’ll be trotting these out at my first post-pandemic party!
Cocoa & Lavender
October 31, 2020 at 4:20 pmWe are all dreaming of that day, Jean!
Inger @ Art of Natural Living
November 7, 2020 at 8:07 pmShrimp in poppers–that’s pretty high end! But I think I have all of these ingredients around (from the last of the harvest here) if enough of my cilantro hasn’t turned brown… ‘Cause why oh why have I never made poppers before!
Cocoa & Lavender
November 8, 2020 at 1:54 pmThey are really good, Inger – and were a perfect dinner for us two. Even without the cilantro, there are plenty of herbs that would work. Thyme, for example, would be great!
John
November 14, 2020 at 1:39 amJalapeño poppers are really only something I’ve seen and tried in US. I did enjoy the ones I ate when over there, but none ever had prawns/shrimp in them. Delicious!
Cocoa & Lavender
November 14, 2020 at 9:41 amPoppers are such a traditional “bar food” here in the states, but give them a little zhuzh and they are nice for an elegant dinner party.
Aarthi
December 17, 2020 at 8:46 pmThese look scrumptious and different stuffing too, I have tried it with cheese and some bread crumbs only, but this is a great idea to add shrimp to the filling. Recipe looks so tempting , I cannot wait to try these, David!
Cocoa & Lavender
December 19, 2020 at 9:59 amI liked adding the shrimp, too, Aarthi — something just a little different!