Bacon Wrapped Seafood Stuffed Shrimp, Ken wanted shrimp for a Tailgating event. Patti wanted something extra special and Ken went crazy for these. They can be served as an appetizer or entrée and Ken had them as both, not bothering with any sides. Depending on your seafood preference you can mix or match your favorites. We used both lobster and crab for a rich and delicious combination.  Bacon Wrapped Seafood Stuffed Shrimp is easy to make ahead of time and refrigerate until you’re ready to grill.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Bacon Wrapped Seafood Stuffed Shrimp
A Pellet Grill Recipe

Prep Time: 45 minutes
Cook Time: 20 minutes at 375 degrees (190c)
Grill: Louisiana Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Bacon Wrapped Seafood Stuffed Shrimp

• 1lb. Applewood smoked bacon strips, cut in half
• 2lbs. jumbo shrimp, deveined and butterflied
• 1lb. lobster tail meat and/or lump crabmeat, cooked and chopped
• 2 Tablespoons butter, melted
• 1 medium yellow pepper, chopped
• 1 small green pepper, chopped
• 1 medium sweet onion, chopped
• 2 Tablespoons fresh garlic, minced
• ¼ cup mayonnaise
• 1 Tablespoon horseradish mustard
• 1 egg, beaten
• 2 Tablespoons Country Bob’s All purpose Sauce
• 1 teaspoon Country Bob’s Seasoning Salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons chipotle chili powder
• 1 cup cheese crackers, crushed

Bacon Wrapped Seafood Stuffed Shrimp
A Pellet Grill Recipe

Directions: Bacon Wrapped Seafood Stuffed Shrimp

Place seafood in a large bowl, season with salt & pepper. In a large cast iron skillet in melted butter sauté onion, peppers and garlic until soft. Cool, and then add to seafood. Lightly blend in remaining ingredients, except shrimp. Mound 1-2 tablespoons stuffing mixture onto shrimp, wrap with ½ strip of bacon and secure with toothpick.
Preheat your grill to medium heat 375 degrees (190c) Keep an eye on the shrimp so you don’t overcook them. You’ll cook them for about 20 minutes. These were screaming good…
I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.