Ingredients
- 1 pound of jalapeños
- 4-6 ounces of cream cheese
- 1-2 pounds of shrimp
- 1 pound of bacon
- Seasoning (Old Bay Blackened Seasoning recommended)
Instructions
Method: Indirect cooking
Equipment: Baking dish, strainer
- Set the EGG for indirect cooking at 400°F/204°C.
- Cut the stems off the jalapeños and slice them in half lengthwise.
- Use a knife to remove the vein and seeds from the inside of each jalapeño. This reduces the heat level. If you prefer them spicier, leave some seeds.
- Place the hollowed-out jalapeños in a strainer and rinse them thoroughly.
- Fill each jalapeño half with cream cheese.
- Remove the tails from the shrimp and place one piece on top of each stuffed jalapeño.
- Wrap each jalapeño with half a slice of bacon and place it into a baking dish.
- Repeat the process for all jalapeños.
- Sprinkle the wrapped jalapeños with seasoning.
- Place the baking dish on the EGG and cook for around 15 minutes, turning halfway through.
- Remove from the EGG and let cool for 4-5 minutes before serving.
Pro Tip:
This easy appetizer is guaranteed to be a hit! Your guests will be asking for it every time they visit.
