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  • 4
  • 40m

Sautéed Herbed-Bacon Shrimp

This bacon and shrimp dish is a delightful party favorite. And if you happen to have any leftover it’s perfect the next morning tucked into an omelet.

If you are watching your waistband, prepare the recipe with lean turkey bacon and skip the butter altogether.

If you are feeling adventurous, try the recipe with crabmeat, scallops, or lobster meat. It's spectacular stuffed into a halved baked potato or beefsteak tomato.

Instructions:
  • In a large bowl, combine the shrimp, garlic, rosemary, oregano, salt, pepper, and olive oil.
  • Toss until the ingredients are well combined.
  • Set aside at room temperature to marinate for 20 minutes.
  • Meanwhile, in a large skillet over medium-low heat, cook the bacon until it begins to render its fat and starts to crisp, 8 to 10 minutes.
  • Remove the bacon from the skillet, leaving the rendered fat behind.
  • When the shrimp has finished marinating, turn the heat up to medium-high and sauté the shrimp in batches of 10 or so, depending on the size of your skillet.
  • Don’t overcrowd. Stir the shrimp constantly and cook for 3 to 4 minutes.
  • Transfer the cooked shrimp to a large bowl and continue with the next batch.
  • When all the shrimp are done, lower the heat to medium and carefully add the butter and lemon juice to the skillet.
  • Quickly deglaze the skillet, scraping up the browned bits with a wooden spoon.
  • Pour the result over the shrimp and add the bacon, tossing until the bacon and shrimp are well combined.
  • Serve immediately.
Ingredients:
  • 2 pounds large shrimp, shelled, deveined, and butterflied
  • 2 garlic cloves, peeled and thinly sliced
  • 1 teaspoon ground dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 strips bacon, cut into ½-inch cubes
  • 2 tablespoons unsalted butter
  • 1 teaspoon freshly squeezed lemon juice
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