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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    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'
    Jim

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    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

    John

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

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


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