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

Source: Martha Stewart Living, February 1997


For the Sauce

For the Seasoning


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How would you rate this recipe?
  • 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)

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