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  1. #1
    Join Date
    Dec 2008
    St. Petersburg, Fl.

    Default Shrimp Stuffed Shells in Diablo Sauce

    I like this sauce on shrimp, but it's not for the faint of heart. It's hot, but Oooooo so good.

    Shrimp seasoned with sea salt, Cayenne pepper, CBP, and Chipotle pepper.

    Keg is set up to cook indirect and heated to 250 using RO lump & pear wood
    Pot of Diablo sauce simmering in the smoke

    Shells were cooked to just shy of Al Dente, then tossed into a pan of ice water to stop the cooking process
    Now each shell is lined with a strip of roasted red pepper & a seasoned shrimp

    Some sauce is put into the Ramekin, then the stuffed shells are placed in the Ramekins

    Now sauce is added to the Ramekins covering the shells, then a light dusting of cilantro on the sauce

    While everything is being assembled I added a couple chunks of wood, opened the vent and let the Keg heat up to 400
    Now the Ramekins go into the Keg to cook for about 15-20 minutes

    When they're almost done I cover the top of the Ramekins with a shredded 4 cheese Mexican blend and toss a couple slices of Italian loaf slathered with garlic butter to toast

    When the cheese is melted and the bread toasted, everything will be ready

    Ready to eat

    Better view

    Thanks for lookin'

  2. #2
    Join Date
    Aug 2009
    San Diego CA


    Outstanding looking dinner!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  3. #3
    Join Date
    Jun 2009
    Pattison, TX


    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

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