Deep Fried Scorpion Tails

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Let me take you on a flavor-packed journey with a twist on a classic – meet the bold cousin of the jalapeño popper, the Scorpion Tail! Combining the kick of Cajun spice with the soothing coolness of cream cheese and Monterey Jack Cheese, Scorpion Tails are about to become your new go-to. Plump jumbo shrimp, tangy pickled jalapeños, cream cheese, and creamy Monterey Jack Cheese, all jazzed up with that Cajun magic – Sounds like a party for your taste buds, right?

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During my days in Houston, the culinary scene was my playground, and it's where I first fell for the siren song of these spicy delights. Pappy's Cafe, a gem in the heart of Houston's vibrant food scene, holds a special place in my heart. It's a haven where Texas comfort food meets a dazzling array of flavors – from Cajun cuisine and Mexican spices to mouthwatering seafood and steaks, and of course, the unmissable Scorpion Tails. Taking the humble jalapeño popper and transforming it into something extraordinary, Pappy's version comes alive with its crunch, spice, and cheesy goodness, making it a standout dish.

But let's rewind a bit further back to the '90s when I was waitressing in a cozy Jazz-themed restaurant on Galveston's Strand, where my fascination with Scorpion Tails began. It was the kind of place that had a vibe as rich as its menu, and let me tell you, it was there that the chefs introduced these spicy, cheesy delights to the menu and my tastebuds. They had a different name for them back then, but it was the same delicious treat we know today. I remember thinking, “I've got to learn how to make these myself!” It became a bit of a culinary mission for me and the chefs shared some hints. Fast forward through years of trial and error, a pinch of this, a dash of that, and I've finally nailed it. I've managed to recreate that burst of flavor that first captivated me all those years ago on the Strand. It's been quite the journey from then to now, but let me tell you, it was absolutely worth it to be able to bring a piece of those memories into my kitchen and, hopefully, to share a bit of that excitement with you.

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How to Make Scorpion Tails

Alright, we're about to dive into the world of spice and all things nice with this Scorpion's Tail recipe – think of it as the jazzed-up cousin of the classic jalapeño poppers. It's a little bit spicy, a tad bit creamy, and absolutely bursting with flavors. So, roll up your sleeves, and let's get started on creating a dish that's sure to be the talk of your next gathering!

• First thing's first, let's crank that oven up to a toasty 425 degrees.
• Now, grab those shrimp – these are the stars of our scorpion tails. With a sharp knife in hand, peel and devein those beauties. Once they're all cleaned up, pat them dry with some paper towels. Next up, let's give them a nice butter bath, then season them to perfection with your favorite Cajun seasoning. This is where the spice kicks in!
• Lay out your shrimp on a baking sheet lined with parchment paper, ensuring they're all sitting pretty in a single layer. We're going to bake them for about 6 minutes, just until they curl into a gentle C-shape and say goodbye to their opacity. After their oven stint, let them cool off while we move on to our next step.
• Now, let's tackle those jalapeños. Using a paring knife, slice them lengthwise and embark on a seed-removal mission – unless, of course, you're all about living on the spicy edge. 
• Then, grab a medium-sized bowl, and it's time to mix up our cream cheese mixture. In the bowl of an electric mixer, or with a sturdy spoon, combine cream cheese, a bit of Monterey Jack Cheese, and your minced garlic. (You could also add a sprinkle of black pepper, and some finely chopped green onion if you'd like). Whip it up on low speed until everything's nicely blended.
• It's stuffing time! Fill each jalapeño with a generous amount of the cheese filling. Then place a cooled shrimp into each one, leaving the shrimp tails hanging out the end, mimicking the scorpion's tail. Secure these little delights with a toothpick to keep everything together.
• Alright, let's get our dredging station ready (A.K.A. breading station). In one bowl, whisk together eggs and a pour of milk for our milk mixture. In another bowl, stir together flour and a good dose of Cajun seasoning for that extra flavor punch.
• Here comes the fun part – let's dredge these scorpions! Roll each stuffed pepper in the seasoned flour, give it a dip in the egg mixture, and then it's back in the flour, then back into the egg mixture, and then back into the flour for a final coat. *At this point you could place them on a baking sheet, cover with plastic wrap and refrigerate until ready to fry. Or for freezing, you could also place them on a parchment paper-lined baking sheet in a single layer and freeze them solid. Then after they're frozen, remove them from the pan and put them in a freezer bag for later use.
• Heat up some oil in a 12-inch skillet or a deep fryer– we're looking for it to hit that perfect 350 degrees. Carefully, without overcrowding, fry our scorpion tails until they turn a glorious golden brown, about 4 to 5 minutes should do the trick.
• Finally, let them drain on a platter lined with paper towels. Serve these crispy, spicy wonders immediately, with a side of cool Ranch dressing.
• And there you have it – a Scorpion's Tail recipe that's as fun to make as it is to eat, blending the heat of spicy peppers with the coolness of cream cheese, all wrapped up in a crispy golden-brown shell. Now get ready because you're about to become a snack superhero!

What type of oil is best for frying?

My go-to choice for deep frying is Soybean Oil. It makes the crunchiest chips and breaded coatings, but Peanut Oil is a close second. If you’d rather not use any of those oils, you can absolutely fry in avocado oil.

I’ve been using avocado oil quite a bit lately in my baking but haven’t fried with it myself yet just because it’s so dang expensive and you use a lot of oil when you fry. It’s likely the healthiest choice, though!

How to Store and Reheat Scorpion Tails

Scorpion Tails are best right after you fry them, but you can store and reheat them. Store them in an airtight container and store in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat in a 350 F oven until warmed through and crispy, about 5 to 10 minutes for refrigerated scorpion tails and 20 to 30 for frozen ones. I do not recommend reheating them in the microwave because they will be soggy.

Can I freeze Scorpion Tails?

Yes! Place unfried, but breaded Scorpion Tails on a parchment paper-lined baking sheet in a single layer and freeze them solid. After they're frozen, remove them from the pan and put them in a freezer bag for later use. Deep fry directly from frozen as directed in the recipe. *You may want to test fry one to see if after 4 to 5 minutes it is hot and melty in the center.

More Appetizer Recipes

• Goode Company Mexican Seafood Cocktail – perfect with my Homemade Tortilla Chips!
• BBQ Grilled Shrimp
• Crawfish Hand Pies
• Fried Calamari

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Deep Fried Scorpion Tails

Meet the bold cousin of the jalapeño popper, the Scorpion Tail! Combining the kick of Cajun spice with the soothing coolness of Jack Cheese, Scorpion Tails are about to become your new go-to.

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Course: Appetizer

Cuisine: American

Keyword: appetizers for a crowd, jalapeno poppers, tailgating

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Servings: 8

Calories: 363kcal

Author: Jennifer Locklin

Ingredients

• 1 lb Jumbo Shrimp
• ½ stick butter melted
• Cajun Seasoning
• 16 Large Pickled Jalapenos
• 8 ounces Shredded Monterey Jack Cheese
• 4 ounces cream cheese softened
• 1 clove garlic minced
• 4 Eggs for egg wash
• ½ cup milk
• 2 cups All-Purpose Flour
• 2 tablespoons Cajun seasoning
• Oil for Deep Frying
• Homemade Ranch dressing for dipping

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Instructions

• Preheat oven to 425 degrees.
• Peel and devein shrimp.
• Pat the shrimp dry with paper towels and toss with melted butter and season generously with your favorite Cajun seasoning.
• Place shrimp in a single layer onto a parchment paper-lined sheet pan and bake at 425 degrees for about 6 minutes or until curled slightly into a C-shape and no longer opaque. Take out and let cool.
• Using large pickled jalapenos, slice lengthwise and carefully remove the veins and seeds. (Leave some if you want the spicier)
• In a medium bowl, combine the softened cream cheese, Monterey Jack Cheese, and minced garlic. Mash and stir to combine well.
• Stuff each jalapeno with cheese mixture, then carefully stuff a cooled shrimp inside as well. Use toothpick, crosswise, to hold together.
• In a shallow bowl, whisk together eggs and milk; set aside.
• In a separate bowl or pie plate, combine flour and 2 tablespoons cajun seasoning. Whisk together to combine well; set aside.
• Roll stuffed jalapenos in seasoned flour mixture, dip in egg batter, and roll again in seasoned flour mixture, dip in egg batter again, and one last roll in seasoned flour mixture.
• Carefully remove toothpicks and deep fry in 350-degree oil for about 5 minutes or until golden brown.
• Drain onto paper towel-lined platter and serve immediately with homemade ranch dressing.

Nutrition

Serving: 2pieces | Calories: 363kcal | Carbohydrates: 17g | Protein: 18g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1067mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1997IU | Vitamin C: 3mg | Calcium: 290mg | Iron: 2mg