Grillin with the Guru – Pooyie Shrimp & Gator Balls 02-25

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All About Stuffing

This show is all about stuffing.  Remember, low and slow is the way to go.  This will ensure that the inside cooks to the right temperature without burning the outside. 

Pooyie Shrimp

Yield: 10-12

Ingredients:

  • 2 lbs. Fresh pork sausage
  • 1lb. Louisiana Gulf Shrimp (21-25 count)
  • 1 lb. Pepper Jack Cheese (block)
  • 2 lbs. Smoked bacon (regular sliced)
  • 1 large bag Pork skins
  • Louisiana Love Seasoning to taste

Method:

  1. Prepare a hardwood fire.
  2. Cut sausage out of casing and reserve.
  3. Butterfly shrimp and season to taste with Louisiana Love Seasoning Blends.
  4. Cut cheese into ¼” X ¼” X 2” strips.
  5. Place a strip of cheese in the incision of the shrimp, then take a small amount of sausage and encase the shrimp and cheese.
  6. Wrap with 2 strips of bacon, repeat process for remaining shrimp.
  7. Grill over indirect heat for 20-25 minutes or until the internal temperature reaches 160º.
  8. Place over direct heat to crisp and brown bacon.
  9. Let rest for 5-10 minutes, and serve.

Gator Balls

Yield: 10-12

Ingredients:

  • 10-12 small Red potatoes
  • 4 ozs. Cream Cheese
  • ⅓ cup Sour Cream
  • 2 tablespoons Unsalted butter
  • 1 lb. Smoked bacon (regular sliced)
  • Louisiana Love Seasoning Blends to taste

Method:

  1. Prepare a hardwood fire.
  2. Boil potatoes in salted water until fork tender.  Remove and cool.
  3. Place cream cheese in a heat proof container and place over indirect heat for 10-15 minutes.  Remove and cool to room temperature.
  4. Half each potato and carefully remove the insides to a bowl, reserving skins.
  5. Note: Red potato skins are very thin.  Leave a little bit of potato to support the skins so they don’t tear.
  6. Melt butter and add to bowl.
  7. Add cream cheese, sour cream, and Louisiana Love Seasoning to taste.
  8. Mash and blend well.
  9. Taste and adjust seasoning.
  10. Fill each skin half with potato mixture, then join the two halves making a whole, filled potato.
  11. Wrap each potato with a strip of bacon.
  12. Place each potato with the seam side of the bacon down, over indirect heat.
  13. Cook for 15-20 minutes or until bacon is rendered.  
  14. Place over direct heat to crisp and brown bacon.
  15. Remove and let rest for 10 minutes.

Stay hungry!