If you love bacon and you love seafood, then buckle up because this bacon wrapped seafood recipe, also known as the “Deep Sea Bacon Bomb”, is coming at you like a freight train of mouthwateringly delicious flavors.
- 2 Cod fish fillets
- 8 Giant shrimps
- 1 Cup Cream cheese
- Dill & Parsley
- Salt & Pepper to taste
- 8 Slices of Bacon
- 1/4 Cup Seaweed salad
- 1/4 Cup Seasoned Spicy Peanuts
- 1 Tbsp All Purpose BBQ rub
- 100 ml BBQ sauce
Deep Sea Bacon Bomb – Bacon Wrapped Seafood
Get your pit up and running. The aim is to cook the bacon wrapped seafood at around 320ºF. Think about adding smoke wood – are you going to add any? If yes, what?
First thing you’ll want to make is the herb cream. Chop up the dill and parsley (or other herbs you like), add salt and pepper, and mix with the cream cheese thoroughly.
Rub the cod fillets with olive oil and season with salt and pepper. Remove the shell and veins from the shrimp, leaving the tail on for presentation purposes.
Top the cod with a couple spoonfuls of the herb cream, and position each shrimp with its tail hanging out. Season with your favorite all-purpose BBQ rub. Top with some seaweed salad if you want.
Time to bacon wrap those babies! Lay down two slices of bacon on your plate/kitchen surface, and position the cod & shrimp on top. Fold the edges of the bacon around so they overlap on top.
Smoking Your Deep Sea Bacon Bomb
Add the smoke wood chips to your smoker. Using half a lemon, rub some olive oil on the grates to make them as nonstick as possible. Then lace the bacon bombs over indirect heat.
Smoke the bacon wrapped seafood for 10-15 minutes, then glaze with your favorite BBQ sauce. Then close the lid again, and let core temperature rise to 140ºF.
In the meantime, grind some seasoned peanuts in your food processor and make a crunch. Once the bacon bombs are done, move them off the heat, and top with the peanut crunch. Serve alongside some seaweed salad.