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Smoker | |
| Main ingredients 6 slices bacon think, cut in half 1 lbs pepperoni or kielbasa sausages cut into ¼ thick disks ⅓ cup maple syrup Filling 1 cup cream cheese softened ⅓ cup sour cream ⅓ cup maple syrup 1 tsp garlic powder ½ tsp kosher salt 1 tsp smoked paprika ⅓ tsp chili powder Shrimps marinade 12 31-40 shrimps uncooked ⅓ cup maple syrup ⅓ cup olive oil 2 tsp red pepper crushed and dried | |
| Start by preheating your smoker at about 250F. I am using the new Cuisinart's Oakmont Pellet Grill with their California Red Wine Hickory Pellets. Cut the bacon slices in half and the pepperoni into 1/4″ think disks. Brush a good amount of maple syrup on the bacon slices Wrap the bacon around the sausages to form a little "shot glass" and secure them with a toothpick. Mix together cream cheese, sour cream, maple syrup and spices in a bowl. Place the cream cheese mixture into a piping bag or zyploc bag and fill each bacon shot. Place the bacon shots in the preheated smoker. While the "shots" are cooking, it's time to marinate the shrimps. Mix together the olive oil, maple syrup and red pepper flakes in a bowl. If needed, peel and devein the shrimps first before adding them to the marinade so it can soak up the flavors. Mix all together and let sit 30-45 minutes or until the bacon starts to get crispy. Dive the shrimps into the little "shot glasses" and cook another 20 minutes or until the shrimps are fully cooked. Make sure not to overcook the shrimp, or they will be rubbery. Remove the pig shots from the smoker, drizzle some maple syrup, top with chives and let them rest for about 5 minutes. Remove the toothpicks and the shrimp tails Eat them in one single bite and enjoy the flavor explosion. | |
Unrated | |
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