Shrimp Stuffed Jalapenos

Bacon-wrapped jalapeños filled with seasoned shrimp, cream cheese and Gruyère.

Ingredients

• Jalapeños and Shrimp Filling — 10 Large Jalapeños
• Jalapeños and Shrimp Filling — 1 lb Large Shrimp (16/20), Peeled and Deveined
• Jalapeños and Shrimp Filling — 6 oz Block Cream Cheese, Softened
• Jalapeños and Shrimp Filling — ½ cup Finely Grated Gruyère Cheese
• Jalapeños and Shrimp Filling — ¼ cup Finely Grated Parmesan Cheese
• Jalapeños and Shrimp Filling — 2 Scallions, Thinly Sliced
• Jalapeños and Shrimp Filling — 2 Garlic Cloves, Grated
• Jalapeños and Shrimp Filling — 1 tsp Dijon Mustard
• Jalapeños and Shrimp Filling — 1 tsp Worcestershire Sauce
• Jalapeños and Shrimp Filling — 1 tsp Old Bay Seasoning
• Jalapeños and Shrimp Filling — ½ tsp Smoked Paprika
• Jalapeños and Shrimp Filling — ¼ tsp Cayenne Pepper
• Jalapeños and Shrimp Filling — 1 tsp Kosher Salt
• Jalapeños and Shrimp Filling — ½ tsp Freshly Ground Black Pepper
• Jalapeños and Shrimp Filling — 1 tsp Hot Sauce
• Jalapeños and Shrimp Filling — 1 tsp Lemon Zest
• Bacon Wrap — 1 lb Bacon (Regular-Cut or Thick-Cut)
• Finish — Fresh Chives, Thinly Sliced
• Finish — Hot Honey (Optional)

Method

1. PREPARE: Heat the smoker or grill to 275°F for indirect cooking. Trim the stem ends from the jalapeños, halve lengthwise and scoop out the seeds and white ribs. Leave a little rib for more heat if desired.
2. MIX THE CHEESE FILLING: Combine the cream cheese, Gruyère, Parmesan, scallions, garlic, Dijon, Worcestershire, Old Bay, smoked paprika, cayenne, salt, pepper, hot sauce and lemon zest. Taste and adjust now, before adding the raw shrimp.
3. ADD THE SHRIMP: Pulse the shrimp in a food processor until finely chopped but still a little textured. Fold into the seasoned cheese mixture until evenly combined.
4. FILL AND WRAP: Fill the pepper halves generously. Wrap each with bacon, using half a slice for smaller peppers and a full slice for larger ones. Tuck the ends under or secure with toothpicks. The listed 1 lb package is the original quantity for ten whole peppers.
5. COOK: Arrange over indirect heat and cook at 275°F for 45 minutes. Increase to 375°F and cook for another 10–15 minutes, until the bacon is rendered and the shrimp filling is cooked through.
6. FINISH: Rest for 5 minutes. Top with sliced chives and hot honey if desired.