Shrimp and Goat Cheese Stuffed Jalapeno Poppers
What's better than jalapeño poppers? Smoked shrimp and goat cheese poppers! This easy recipe is great as a side dish or even appetizer. Take your BBQ game up a notch!
12 large jalapeno peppers
8 oz soft goat cheese, at room temperature
2 scallions, trimmed and minced
2 tsp fresh lemon juice
1 tsp finely grated lemon zest
Salt and freshly ground black pepper
12 medium to large cooked shrimp, peeled and diced
12 strips thin-cut bacon, halved crosswise for 24 pieces
Light your Pit Barrel® according to the instructions.
Slice each jalapeno lengthwise through the stem. Using a small teaspoon or melon baller, remove the seeds and the ribs from each pepper half. Set aside.
In a small bowl, combine the goat cheese, scallions, lemon juice, lemon zest, and salt and pepper to taste. Fold in the diced shrimp.
Mound the filling in the jalapeno halves and wrap each with a strip of bacon. Secure the bacon with toothpicks.
Arrange the poppers on the grill grate and grill until the filling is bubbling, the peppers are tender, and the bacon is crisp, about 25 minutes.
Serve at once (Remind your guests to remove the toothpicks before eating.)
Desired Temp: 125º