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 appetizer. Take your BBQ game up a notch!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- 12 large jalapeño peppers
- 8 oz soft goat cheese (room temperature)
- 2 scallions, minced
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- Salt and freshly ground black pepper
- 12 cooked shrimp, peeled and diced
- 12 strips thin-cut bacon (halved for 24 pieces)
DIRECTIONS
- Light Pit Barrel® according to instructions.
- Slice jalapeños lengthwise and remove seeds and ribs.
- Mix goat cheese, scallions, lemon juice, zest, salt and pepper. Fold in diced shrimp.
- Fill jalapeño halves and wrap each with bacon. Secure with toothpicks.
- Grill about 25 minutes until bacon is crisp and filling is bubbling.
- Serve immediately (remove toothpicks before eating).
RECIPE NOTE
Desired Temp: 125º
