SHRIMP AND GOAT CHEESE STUFFED JALAPENO POPPERS

CATEGORY

Appetizer

SERVINGS

6

PREP TIME

20 minutes

COOK TIME

25 minutes

CALORIES

150

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!

Author:
Pit Barrel Cooker Co.

INGREDIENTS

• 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

DIRECTIONS

1. Light your Pit Barrel^® according to the instructions.

2. 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.

3. In a small bowl, combine the goat cheese, scallions, lemon juice, lemon zest, and salt and pepper to taste. Fold in the diced shrimp.

4. Mound the filling in the jalapeno halves and wrap each with a strip of bacon. Secure the bacon with toothpicks.

5. 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.

6. Serve at once (Remind your guests to remove the toothpicks before eating.)

RECIPE NOTE

Desired Temp: 125º