Smoked Bacon Wrapped Shrimp and Cream Cheese Stuffed Jalapeño
- 6 ounces cream cheese, softened
- 2 tablespoons Creole seasoning
- 3/4 cup cheddar cheese, shredded
- 12 shrimp, large, peeled and deveined
- 6 jalapeño peppers, halved and seeded
- 12 strips packaged precooked bacon
Mix cream cheese and Creole seasoning in a bowl. Add cheddar cheese and mix until combined. Place one shrimp into a pepper half. Stuff cream cheese mixture into the shrimp-filled pepper. Wrap a strip of bacon around stuffed pepper. Repeat until all peppers are filled and wrapped.
In Presto® Indoor Smoker position charring cup around heating element and fill half full with wood chips; cover with charring cup lid. Put base rack in smoker. Position 4 stuffed peppers on rack. Stack additional racks onto base rack and fill with stuffed peppers (4 to a rack). Place cover on smoker. Hot smoke for 35 minutes. Remove stuffed peppers.
Watch Chef Kevin Belton prepare Smoked Bacon Wrapped Shrimp and Cream Cheese Stuffed Jalapeños in this video.
If you prefer to cook your own bacon, precook bacon by frying for 4 to 5 minutes. Bacon should be pliable and not crispy.