By Matt Pittman
Matt Pittman's recipe combines two classic starters for one epic appetizer. Extra-large shrimp are stuffed with a jalapeño popper-inspired cheese and pepper combo, then wrapped in bacon, seasoned, and grilled till crispy. Bonus: You can prep them the night before; just keep them refrigerated until ready to grill.
|1 Pound||extra-large shrimp, peeled and deveined|
|6 Whole||fresh jalapeños|
|8 Ounce||block Monterey Jack cheese|
|2 Tablespoon||Meat Church The Gospel All-Purpose Rub|
Butterfly the shrimp by slicing them along the back top open but do not cut all the way through. Set aside. Cut the bacon slices in half and reserve.
1 Pound extra-large shrimp, peeled and deveined
1 Pound bacon
6 Whole fresh jalapeños
8 Ounce block Monterey Jack cheese
Core the jalapeños and cut them into matchsticks. Slice the cheese into similar-sized slivers as the peppers. Place one slice of jalapeño and one slice of cheese inside each shrimp. Wrap stuffed shrimp in a half piece of bacon and secure with a toothpick.
After you have constructed all of the shrimp, season lightly with Meat Church The Gospel All-Purpose Rub.
2 Tablespoon Meat Church The Gospel All-Purpose Rub
When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
425 ˚F / 218 ˚C
Lightly oil the grill grate then place shrimp directly on the grate. Cook for about 20 minutes, turning at least once halfway through. Shrimp should turn pink and bacon will begin to crisp up.
425 ˚F / 218 ˚C
As Needed oil
Remove from the grill and let rest for at least 10 minutes. Enjoy!
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