Shrimp Sauteed with Bacon and Herbs
MSL Cookbook Vol. 1; Original Classics
- 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
- In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
- 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.
- 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.
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