Shrimp Stuffed Jalapenos

(as found on

1-pound jalapenos
4-6 ounces cream cheese
1-2 pounds shrimp
1-pound bacon

Set the EGG for indirect cooking at 400°F/204°C.

Cut the stems off and split the jalapenos in half long ways. Use your knife to cut out the vein through the middle of the jalapeno 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 jalapenos 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 jalapeno with half a slice of bacon and set into a baking dish. Repeat for your entire stock.

Once all the jalapenos are wrapped, sprinkle with seasoning. Place the jalapenos on the EGG for around 15 minutes, turning them halfway 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.