With Back-to-School around the corner, you probably won’t have as much time to spend on dinner. Don’t worry, we’ve found the perfect quick and delicious appetizers/snacks in these yummy recipes from our friends at Big Green Egg. They require only about 10 minutes of prep time and 15 minutes on the grill. Try them – we promise you’ll be glad you did!
Shrimp Stuffed Jalapeños
From Big Green Egg, recipe adapted from Terry Scroggins, Bassmaster Elite Series Angler
Ingredients:
1 pound of fresh jalapeños
4-6 ounces of cream cheese
1-2 pounds of shrimp
1 pound of bacon
Blackening Seasoning
Method:
Set the Big Green EGG for indirect cooking at 400°F.
Cut the jalapeños in half long ways.
Use your knife to cut out the vein through the middle of the jalapeño with all the seeds. If you do not remove the seeds your peppers will be very spicy… in fact, probably too hot for most people’s liking.
After removing the seeds, place the hollowed-out jalapeños into your strainer and rinse them thoroughly.
Fill the hollowed-out peppers with cream cheese.
Remove the tail from your shrimp and place a single piece on top of your jalapeño.
Wrap your jalapeño with half a slice of bacon and set into a baking 13×9 dish.
Repeat for your entire stock of jalapeños.
Once you have all the jalapeños wrapped, sprinkle with blackening seasoning.
Place the jalapeños on the Big Green EGG for approximately 15 minutes, turning them halfway through.
Remove from the Big Green EGG and let cool for around 4-5 minutes before serving.
Now you have an easy appetizer that your family is sure to be asking for often!
Stuffed Mushrooms & Sweet Onions
From Big Green Egg, courtesy of Chef & The Fat Man
What’s better than mushrooms filled with blue cheese? Mushrooms filled with blue cheese and topped with grilled, Sweet Vidalia onions of course!
Ingredients:
16 oz. fresh Portabello mushrooms, stems removed
8 oz. blue cheese crumbles
2 medium Vidalia or Peruvian Sweet onions, sliced into rings
¼ cup olive oil
Method:
Set the Big Green EGG for direct cooking at 375°F.
Fill the mushroom caps with blue cheese.
Place onion slices and the mushrooms (cheese side up) directly on the lightly oiled cooking grid.
Turn the onions until tender.
Do not turn the stuffed mushrooms – cook until tender and blue cheese has melted.
Using a spatula, move mushrooms to a serving plate and top with the grilled onions.
Bon Appétit! We’re sure your family will enjoy this quick and delicious appetizer.
Happy grilling!
-submitted by Rachel Riley Martin
