Smoked Bacon Wrapped Stuffed Jalapeno with Boudin & Shrimp
Chef P loves cooking on the pit. He is definitely an expert when it comes to smoking, grilling, frying, and eating of course! One of his most popular recipes is this one I am introducing to you today: Smoked Bacon Wrapped Stuffed Jalapeno with Boudin & Shrimp. Trust me, it is easier to make than it sounds.
Recipe:
- 7 extra-large, fresh jalapeno peppers (sliced in half lengthwise; scoop the inner ribs and seeds out so that it is hollow)
- 14 jumbo size wild shrimp (peeled, deveined, butterflied)
- 1 1/2 links of boudin (Chef’s choice: jalapeno boudin)
- 1 package of thinly sliced bacon
- What's Crackalackin All-Purpose Seasoning
Assemble it:
- season the shrimp with What's Crackalackin Seasoning sparingly (on one side only)
- remove the boudin from the casing into a bowl
- scoop approximately 1 tablespoon of boudin onto each jalapeno shell, top with 1 shrimp, and wrap with 1 slice of bacon (use a toothpick to hold bacon in place if necessary)
- repeat these steps until all the jalapenos have been assembled
- keep stuffed jalapenos refrigerated until ready to cook
Smoking time:
- heat the smoker to 225F-250F
- place the stuffed jalapenos directly on the grill
- smoke for 40 mins or until a golden brown color is achieved
Plate, serve and enjoy! Don't forget to share with your friends and family!
*Pro-tip: for extra flavor, soak cherry wood chips in water for at least 30 mins. Drain well and spread the wood chips over the heated charcoals*
