Saltgrass' Range Rattlers

This jalapeño popper styled appetizer takes inspiration from the famous Range Rattlers at Saltgrass Steak House. Big jalapeños are stuffed with a cheesy shrimp and breadcrumb filling, dipped in egg and fried until crispy. Served with a zesty cilantro lime ranch dipping sauce, it's an indulgent and boldly flavored starter perfect for sharing.

If you've been to any of the Saltgrass Steak House locations across Texas and parts of the South, you've probably had a run-in with their iconic Range Rattlers appetizer.

For the uninitiated, we're talking about jalapeño peppers - big mammoth boys - stuffed to the brim with a heavenly mix of sautéed shrimp, melty Monterey jack cheese, and fresh cilantro. They're then fried to a perfect crisp and served ranch dressing for that cool creaminess to temper the jalapeño's kick.

I'm not going to lie, the first time I took a bite of those bad boys, it was a religious experience. The crispy outside giving way to that molten cheese-shrimp filling, with the jalapeño's heat sneaking up on you? Chef's kiss. It's no wonder they're a cult favorite at Saltgrass.

But being the adventurous home chef that I am, I couldn't just let it lie. I had to go and try replicating those addictive Range Rattlers in my own kitchen. Could I capture that perfect balance of flavors and textures? Was frying at home going to be a total grease bomb? There was only one way to find out.

After a few trial runs (and maybe a small kitchen fire - be careful frying those puppies!), I landed on what I think is the closest homemade version of Saltgrass' Range Rattlers. Are they 100% authentic? Maybe not. But they're pretty darn close and scratched that itch for me.

The key is getting nice big jalapeños - don't wimp out with the baby ones. You want that thick flesh to hold all the good stuff. I mix up a quick pico de gallo with tomatoes, onions, cilantro, and lime to fold into the shrimp and cheese for extra freshness. A double dip in egg wash and seasoned flour gets that crispy exterior. Andanuevacuisineblend of ranch seasoning mixed with Greek yogurt for the cooling dip? Chef's kiss

Now I won't say these homemade Range Rattlers replaced my Saltgrass cravings entirely. There's just something about having them at the restaurant with a sizzling steak arriving shortly after. But for those times I need to get my fix at home, this scratch version definitely does the trick.

Disclaimer: Please consume jalapeños and spicy foods at your own risk! Have milk or yogurt on hand to temper the heat if needed. Frying can also be hazardous - make sure to follow proper safety protocols. As always, adjust seasoning and ingredients to taste. Enjoy responsibly!

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Homemade Saltgrass Range Rattlers Recipe

Taming the Wild West: My Homemade Take on Saltgrass' Legendary Range Rattlers

45 minutes prep time with 15 minutes cook time.

Serves 12 rattlers and contains approximately 220 calories per rattler.

Tex-Mex / Appetizer

Ingredients

• 12 large jalapeño peppers
• 1 lb shrimp, peeled, deveined and chopped
• 8 oz Monterey jack cheese, shredded
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• Vegetable oil for frying

Cilantro Lime Ranch Dip:

• 1 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

Directions

1. Cut off the stem ends of the jalapeños and slice each one lengthwise. Use a spoon to scrape out the seeds and membranes (leave some in if you want extra heat).
2. In a bowl, mix together the chopped shrimp, shredded cheese, panko crumbs, garlic powder, smoked paprika and fresh cilantro.
3. Stuff each jalapeño half generously with the shrimp and cheese mixture, pressing gently to pack it in.
4. Set up a dredging station with the flour in one shallow bowl and the beaten eggs in another.
5. Dredge each stuffed jalapeño first in the flour, then the egg, and again in the flour to get a thick coating.
6. In a heavy bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F.
7. Fry the jalapeño poppers a few at a time for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate.
8. Make the dip by combining all of the ranch dip ingredients and mixing well. Adjust seasoning as needed.
9. Serve the hot range rattlers immediately with the cool cilantro lime ranch dip on the side.

Rated 4.9 by 27 reviewers.

Recipe Tags: Saltgrass' Range Rattlers, Saltgrass' Range Rattlers Recipe

Published by: Dish Dupes