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Shrimp Sauteed with Bacon and Herbs

  • servings: 4




  • 1 1/2 pounds large shrimp, shelled and deveined, tail section left on

For the Sauce

  • 2 teaspoons fresh lemon juice
  • 1/2 cup homemade or canned low-sodium chicken stock, skimmed of fat
  • 1 1/2 tablespoons unsalted butter

For the Seasoning

  • 1 large clove garlic, peeled and sliced thinly
  • 1 1/2 teaspoons finely chopped rosemary
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 1/2 tablespoons olive oil
  • 4 ounces bacon, cut into 1 1/2-inch dice
  • Salt and freshly ground pepper, to taste


  1. Step 1

    In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.

  2. Step 2

    Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add the shrimp, marinade ingredients, and salt and freshly ground pepper to taste; saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes.

  3. Step 3

    Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve with Lentils with Scallions and Peppers.

MSL Cookbook Vol. 1; Original Classics



Reviews (4)

  • JGreiving 30 Oct, 2008

    Great recipe! I used 1/2 the amount of dried herbs and used about 2 Tbsp of butter (note: as others have commented, 1 1/2 cups is an error in the recipe!) I served the shrimp with the lentils as suggested and the two complemented each other very well. The shrimp was flavorful and tender.

  • Ruger 20 Aug, 2008

    I've made this recipe many times since it appeared in the magazine, and I was shocked to see the glaring mistake in the web site version above--it should be 1 1/2 TABLESPOONS of butter, not 1 1/2 CUPS. It's delicious with the right amount of butter, trust me!

  • srrizzo 24 Jan, 2008

    I didn't have fresh herb on hand, so I subbed 1/2 the amount of dried and it was still lovely. I served it with a whole wheat angle hair pasta and sautn n n n ed broccoli rabe. The longest part was boiling the water for the pasta. I used the same pan for the shrimp as the broccoli rabe so it was easy too..

  • Huia 18 Jan, 2008

    made this and it was so nice, however reduce the amount of butter to 1/4 cup,
    hubby thought it was yum bo and who would have thought of rosemary with prawns, (as we call them DOWN UNDER)