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Shrimp ABTs (several pics)

NecessaryIndulgNecessaryIndulg Posts: 1,093
edited January 2013 in Appetizers
I've been wanting to make these and finally did for the late game last night.

I tossed the shrimp with Tobago Keys Peruvian Gold Grilling Sauce and mixed softened goat cheese with minced garlic, salt & pepper.
I didn't want to overcook the shrimp trying to get the bacon crisp, so I decided to go "low & slow" -- I cooked them indirect between ~250-275F for about 45 min. I also glazed them with the grilling sauce at the very end.

All of the pics are HERE.

 Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers Jalapeño Shrimp Poppers
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences -
You can find me on Facebook & Instagram, too! 
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Comments

  • ChubbsChubbs Posts: 4,385
    Lawd. Short list!! =P~
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • henapplehenapple Posts: 13,236
    I always put shrimp in mine...yummy. Wonder how scallops or crawfish would be?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Kristi those look great, whats the flavor of the grilling sauce?
    LBGE
    Go Dawgs! - Marietta, GA
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  • MickeyMickey Posts: 15,808
    Very nice girl.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • Thanks, @SmokinDAWG82!  It's a mustard based sauce with a tiny bit of heat. It has been good on everything I've put it on so far -- shrimp, fish, scallops, chicken, & pork.   :)

    http://www.saucestore.com/3908.html


    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Great Idea with the shrimp and goat cheese.  Have you ever found a good substitute for bacon on your ABT's?  I know....there is no substitute for bacon, but I do always look for more heart friendly substitutes.
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  • Great Idea with the shrimp and goat cheese.  Have you ever found a good substitute for bacon on your ABT's?  I know....there is no substitute for bacon, but I do always look for more heart friendly substitutes.
    @rustypotts -- I wonder if zucchini sliced thin & lengthwise would work?  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Great Idea with the shrimp and goat cheese.  Have you ever found a good substitute for bacon on your ABT's?  I know....there is no substitute for bacon, but I do always look for more heart friendly substitutes.
    @rustypotts -- I wonder if zucchini sliced thin & lengthwise would work?  
    Thats a great idea.   And I could soak the zucchini in bacon grease first!   Well seriously that is a good idea.  I hadn't thought of using a vegetable. 
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    @rustypotts - I've tried thin sliced prosciutto as a somewhat healthier alternative but I didn't care for it too much
    LBGE
    Go Dawgs! - Marietta, GA
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  • Little StevenLittle Steven Posts: 26,941
    Very nice! I do raw shrimp with a mix of cream cheese, gruyere, diced pineapple and hot sauce. They always go quick.

    Steve 

    Caledon, ON

     

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  • @rustypotts - I've tried thin sliced prosciutto as a somewhat healthier alternative but I didn't care for it too much
    I'm thinking about thin sliced Parsnips and thin a narrow band of prosciutto around that.  I picked up some sliced prosciutto at the store the other day and the lady sliced it a little too thick so I need to do something with it.
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  • EggcelsiorEggcelsior Posts: 10,217
    Sounds awesome
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  • ChubbsChubbs Posts: 4,385
    Very nice! I do raw shrimp with a mix of cream cheese, gruyere, diced pineapple and hot sauce. They always go quick.
    Man, that sounds solid. Might hit that this weekend.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • r270bar270ba Posts: 763
    Oh hellz yea!  That is happening next weekend when I am back home!!!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • Looks great!
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  • It appears the shrimp were pre cooked.  I would think they would get over done before the bacon cooked, but they look great.
    Brighton, IL (North East of St. Louis, MO)
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  • calikingcaliking Posts: 6,430
    Those ABT's look phenomenal. I would have never thought that shrimp could be lo n slo'd - don't they get tough? Maybe I'll have to try these and find out for myself. Thanks for sharing.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Thanks y'all.  This was my favorite ABT concoction so far.

    @Optiontrader -- I didn't precook the shrimp.
    @
    caliking -- Thankfully the shrimp didn't dry out -- they were juicy and smoky.  I was surprised and very happy with the results.  :)
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • ChubbsChubbs Posts: 4,385
    It appears the shrimp were pre cooked.  I would think they would get over done before the bacon cooked, but they look great.

    Kristi is in Florida so she probably used pink shrimp. Most are used to white shrimp that turn pink when cooked. :-B
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs said:
    It appears the shrimp were pre cooked.  I would think they would get over done before the bacon cooked, but they look great.

    Kristi is in Florida so she probably used pink shrimp. Most are used to white shrimp that turn pink when cooked. :-B
    You're right, @chubbs -- They are Key West Pinks.  :-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • ChubbsChubbs Posts: 4,385


    Chubbs said:



    It appears the shrimp were pre cooked.  I would think they would get over done before the bacon cooked, but they look great.
    Kristi is in Florida so she probably used pink shrimp. Most are used to white shrimp that turn pink when cooked. :-B

    You're right, @chubbs -- They are Key West Pinks.  :-bd

    Guess I learned something being born and raised in the low country!!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • lousubcaplousubcap Posts: 5,777
    That is a home-run...gotta give that a go for the Super Bowl.  Thanks for sharing!
    Louisville
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  • 500500 Posts: 1,455
    Looks great.  Following you on Pinterest.  Thanks for sharing.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • Thanks for the clarification.  I learned something today.  I've never seen pink shrimp.
    Brighton, IL (North East of St. Louis, MO)
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  • Skills NecessaryIndulg!! Looks like a great combination. Will try.

    If its not memorable, its not worth doing.

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  • CGW1CGW1 Posts: 332
    Wow Kristi those look great, I'll be making those for sure.
    Franco Ceramic Grillworks www.ceramicgrillworks.com
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  • seadubseadub Posts: 20
    These look awesome and I will try for sure.  I might even mix it up half shrimp and half scallop.
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  • gmacgmac Posts: 459
    I've had really good luck using frozen shrimp and stuffing the ABTs with only partly thawed shrimp. Seems to slow the shrimp cooking while the bacon crisps. Everything finishes at the same time and the shrimp aren't tough. Also really love using small pineapple chunks instead of a protein in them. Sweet balances nicely with the heat.
    Mt Elgin Ontario
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  • jbates67jbates67 Posts: 157
    You always have some great ideas on changing up home run cooks. Will be doing these soon for sure.
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  • Thanks for this recipe!  This is a bookmark for sure.  
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