Summertime! Creamy bacon shrimp makes an easy dinner
Creamy Bacon Shrimp
When I do seafood-in-a-cream-sauce, I usually cook crawfish tails. Since that’s my 25yo CPA kiddo’s fave (actually, it’s also one of LT Firstborn’s as well), I looked for something different. A turkey club sandwich from Caffe’ Caffe’ gave me bacon-on-the-brain. So, that was the inspiration.
- Peeled shrimp, 12-16oz
- 1/2 Cup of the Trinity (onions, celery, green peppers)
- 12-16oz bacon
- 2tbs flour
- 1 cup heavy cream
- 1 cup vegetable stock
- 1/4 cup white wine
- Creole seasoning, salt, pepper to taste
- chopped green onion on top
- 2-3 servings of pasta
So, this is my idea of a (relatively) easy dinner to cook. That means I’m OK with fresh-frozen shrimp. While some folks insist on fresh, peeling shellfish transports the cooking experience to another level of work. Particularly when experimenting, frozen shrimp work for me. If you want to peel your own, don’t let me stop you.
Putting it together
- Thaw the shrimp, or peel them if you get fresh. I add a bit of crab boil to the water, then nuke-defrost. Exercise caution with this! A little goes a long way.
- Cook the bacon. I picked up a pack of Manda bacon that was pretty fatty. So, I cut away the excess bacon fat, then chopped the rest up. If you get leaner bacon you probably could just cook the strips, then break them up. After the bacon, I cooked the fat, using the grease for the shrimp.
- Cook the shrimp until pinkish. set aside.
- Saute the Trinity until translucent. Add the flour, with maybe a little olive oil if necessary. Mix veggies, flour, and oil until it’s thick.
- Slowly stir in the wine and stock. Take care to not get the flour mixture lumpy. Continue to stir in the stock. I used one of those 8oz packs of vegetable stock. Make your own, use chicken stock, it’ll be fine.
- Raise the heat to medium. Stir in the cream. Allow to thicken a bit.
- Add the shrimp.
- Add the bacon.
- Cook the pasta al dente. (Al Dente. Fitzmorris went to school with him at Perpetual Help)
- Serve over the pasta. Garnish with chopped green onion.
It’s Creole Tomato season, so that was the side. Enjoy!