- 1 pound kielbasa or andouille (2 to 3 links, preferably straight—not in a ring)
- 8 slices thick-cut bacon, each slice halved crosswise
- 8 ounces cream cheese, cubed
- 8 ounces coarsely grated sharp cheddar cheese (2 cups)
- 4 scallions, trimmed, white parts minced. green parts thinly sliced (set aside 3 tablespoons scallion greens for garnish)
- ½ pound shrimp, peeled and diced into 1/2-inch pieces
- 2 teaspoons Old Bay Seasoning
- Make the kielbasa and bacon “shot glasses.”
- Slice the kielbasa crosswise into rounds about 1/4-inch thick.
- Wrap each snugly with 1/2 slice of bacon; pin with a toothpick. Repeat with the remaining rounds of kielbasa.
- Fill each “shot glass” with a cube or two of cream cheese, cheddar cheese, scallions, and shrimp, leaving some space at the top (the bacon will shrink as it cooks).
- Top with Old Bay Seasoning.
- Set up your EGG for indirect cooking at 400°F. (The higher temperature will render the fat from the bacon.)
- Arrange the shots on the cooking grate (use a perforated grill pan for easier clean-up, if desired) and cook for 15 to 20 minutes or as needed, until the bacon is crisp and the filling is bubbling.
- Let cool for 5 minutes, then remove the toothpicks.
- Sprinkle with the remaining scallion greens and serve.
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