Shrimp Sauteed with Bacon and Herbs

Name: Shrimp Sauteed with Bacon and Herbs
Ingredients: 1.5 pounds large shrimp, shelled and deveined, tail section left on; 2 teaspoons fresh lemon juice; 0.5 cup canned low-sodium or Homemade Chicken Stock , skimmed of fat; 1.5 tablespoons unsalted butter; 1 large clove garlic, peeled and sliced thinly; 1.5 teaspoons finely chopped rosemary; 1.5 teaspoons fresh thyme leaves; 1.5 tablespoons olive oil; 4 ounces bacon, cut into 1 ½-inch dice; Salt and freshly ground pepper, to taste

3.0

(12)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on October 2, 2017

Servings:

4

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

Ingredients

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

Directions

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.