Paleo Bacon Wrapped Shrimp Recipe

Bacon Wrapped Shrimp with Acorn Squash “Quinoa” Pilaf

You’ll love this yummy combo…

Go to your favorite market for Wild Caught Shrimp.  (16-20)/ lb. or (21-25)/lb ideal.  Then get some Gluten –Free Uncured Bacon.  (Available at most better markets)

Lay out strips of bacon on sheet pan and par bake for 15 minutes at 275 degrees.  This will ensure even cooking and crispy bacon with cooked shrimp.  Make sure to reserve bacon fat as a tasty Paleo-friendly cooking fat.  Simply freeze for later use.

While bacon is in the oven, peel and devein shrimp with pairing knife.

Next is the “Quinoa.”  We use acorn squash that is grated to a minced consistency in the food processor.  Then finely chop garlic, scallion, and red bell pepper.  Toss with olive oil, salt and pepper to taste.  Spread across a lined baking sheet pan.  Roast in a preheated oven at 350 degrees for 8-10 minutes.

While “Quinoa” is roasting, finish shrimp by wrapping half a strip of bacon and stab with a toothpick.  Lay shrimp out on a lined baking sheet pan and roast for 5 -7 minutes in 350 degree oven.  Done when shrimp are firm and flesh is no longer opaque.

Recipe makes 4 portions

1 lb Wild Caught Shrimp

½ to 1 lb.   Bacon Depending on Thickness of Bacon

½ Each Bell Pepper

1 Tbsp Fresh Garlic

2 Each Scallions (Green Onions)

1/2 Each Medium Sized Acorn Squash

2 Tbsp Olive Oil

t.t. Salt and Pepper