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Shrimp poppers and Ceasar salad

NonaScottNonaScott Posts: 446
I used an assortment of Jalapeños and sweet mini salad peppers, queso fresco, and 16-20 wild Argentinian red shrimp. Served with a Caesar salad with homemade Ceasar dressing.

Ready for the egg


About 30 minutes in


Ready to eat


Cooked at 275-300 indirect for 1 hour. Would have liked the bacon a little crisper but didn't want to turn the shrimp into erasers.
Narcoossee, FL

LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.

Comments

  • lousubcaplousubcap Posts: 19,085
    Most excellent cook-Like you all my ABT cooks are driven by when the bacon is ready.  When going outside the normal lines (like with shrimp) I will cheat and zap the bacon for a bit before wrapping the pepper and tossing on the BGE.  However, any cook with bacon is an immediate winner.  Great result.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • NonaScottNonaScott Posts: 446
    lousubcap said:
    Most excellent cook-Like you all my ABT cooks are driven by when the bacon is ready.  When going outside the normal lines (like with shrimp) I will cheat and zap the bacon for a bit before wrapping the pepper and tossing on the BGE.  However, any cook with bacon is an immediate winner.  Great result.
    Yep. I thought about pre cooking the bacon. I think part of the problem was also I have no way at the present to raise higher in the dome so these were at factory grid level. I would like to tip my hat to all those that make these for eggfests. It must take days to make them in large quantities.
    Narcoossee, FL

    LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy.
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