Elite Series pro Terry Scroggins has long been known as a great cook. In his “Big Show’s Big Eats” column at Bassmaster.com, he’ll be sharing instruction on how to cook some of his favorite foods on the EGG.
Recipe adapted from Terry Scroggins, Bassmaster Elite Series Angler.
Set the EGG for indirect cooking at 400°F/204°C.
Cut the stems off and split the jalapeños in half long ways. Use your knife to cut out the vein through the middle of the jalapeño with all the seeds. If you do not remove the seeds your peppers will be very spicy … in fact, probably too hot for most people’s liking. After removing the seeds, place the hollowed-out jalapeños into your strainer and rinse them thoroughly.
Fill the hollowed-out peppers with cream cheese. Remove the tail from your shrimp, and place a single piece on top of your jalapeno. Wrap your jalapeño with half a slice of bacon and set into a baking dish. Repeat for your entire stock.
Once all the jalapeños are wrapped, sprinkle with seasoning. Place the jalapeños on the EGG for around 15 minutes, turning them half way through.
Remove from the EGG and let cool for around 4-5 minutes before serving.
Now you have an easy appetizer or snack that all your buddies are going to be asking for each time they come for a visit.
See more of Big Show’s Big Eats