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

Martha Stewart Living, February 1997


Recipe Summary



Ingredient Checklist
Ingredient Checklist
Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (5)

12 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
This has been one of my long-time, favorite go-to recipes. This works well served over, or next to, rice. I've found it best to make sure to remove as much bacon grease as possible. Even in a pinch when I have to use dried herbs the flavor is still quite good.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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..
Rating: Unrated
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)