Shrimp Sauteed with Bacon and Herbs


Enjoy the robust flavor of shrimp seasoned with bacon and herbs.


  • 1 ½ pounds large shrimp, shelled and deveined, tail section left on

For the Sauce

  • 2 teaspoons fresh lemon juice

  • ½ cup canned low-sodium or Homemade Chicken Stock, skimmed of fat

  • 1 ½ tablespoons unsalted butter

For the Seasoning

  • 1 large clove garlic, peeled and sliced thinly

  • 1 ½ teaspoons finely chopped rosemary

  • 1 ½ teaspoons fresh thyme leaves

  • 1 ½ tablespoons olive oil

  • 4 ounces bacon, cut into 1 ½-inch dice

  • Salt and freshly ground pepper, to taste


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

  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. 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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