Jefferson’s Ocean Shrimp Poppers

Ingredients

• 5 Whole fresh Jalapeños, cut in half and seeded
• 10 cream cheese spears cut to size of the jalapeños
• 10 pineapple spears cut to side of Jalapeños
• 10 peeled raw shrimp
• 10 pieces of regular bacon

Directions

In each Jalapeño half, layer the cream cheese, pineapple, shrimp, and then wrap the bacon around to hold everything in. If you need to use a skewer or tooth pick to secure the popper you can. Place in air fryer basket allowing room around each popper so bacon can crisp up. Cook on 350 for 15 mins or until shrimp is done.

Glaze Ingredients

• 1/4 cup of Jefferson’s Ocean
• 1/4 cup teriyaki sauce
• 1/4 cup brown sugar

Directions

Combine all on medium to high heat whisk until bubbling. Once brown sugar has cooked down remove from heat and let cool. Take spoon and drizzle on to poppers once they come out of the air fryer.

Smoked Gouda Crab Tarts

Ingredients

• 1 cup Boursin Cheese
• 1/2 cup Heavy Cream
• 8 oz Lump Crab Meat
• 1/4 cup chopped caramelized onions
• 2 cloves fresh minced garlic
• 2 tbs chopped chives
• 1/2 cup smoked Gouda cheese (hand grated)
• 1 tbs Cajun seasoning
• 1 pack Mini Phyllo Shells

Directions 

In bowl combine Boursin cheese, heavy cream, garlic, 1tbs chives, crab, Caramelized onions, 1/4 cup smoked Gouda cheese, Cajun seasoning, and mix well. Spoon the mixture into mini phyllo shells top with remaining smoked Gouda and chives. Arrange the tart shells in the air fryer evenly. Cook on 370F for 7 mins.