Fresh shrimp tossed with minced garlic, crispy bacon and spicy chili.
|8||Slices Schneiders® Bacon, cut into 1” (2.5 cm) pieces|
|4||Cloves garlic, minced|
|1 tsp||(5 mL) Chili flakes|
|2 tbsp||(30 mL) Dry sherry|
|1 lb||(450 g) Large shrimp, peeled and deveined|
|2 tsp||(10 mL) Smoked paprika|
|¼ cup||(60 mL) Tomato puree|
|Salt and pepper|
COOK bacon in a large skillet over medium-high heat until crisp, about 7-8 minutes. Remove from pan with a slotted spoon and drain on a paper towel.
DISCARD all but 2 tbsp (30 mL) of the bacon drippings from pan. Add garlic and chili flakes, sauté for 1-2 minutes or until fragrant. Add sherry and cook another 1-2 minutes or until reduced by half. Toss in shrimp and cook for 2-3 minutes. Add smoked paprika and toss to coat. Pour in tomato puree and reduce heat to medium-low. Simmer for 2-3 minutes or until shrimp are cooked through. Return bacon to the pan and stir to combine. Season to taste with salt and pepper.
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