Shrimp and Bacon

Revised 2012 Oct 26

A semi decadent lunch

1 servings


2 slices bacon, cut into 1/4" strips
2 cloves garlic, very thinly sliced
something spicy *, (optional)
8 shrimp, 31 - 40, peeled and deveined
flour, quinoa
1/4 cup chicken stock


Cook the bacon in a plain frying pan until crisp (do not use non stick). Remove to a small bowl.

Drain all but 1 generous tablespoon of the fat from the pan and reduce the heat to medium low.

Add the garlic slices and cook slowly until they have a golden hue. Remove to the same bowl as the bacon.

With the heat still on medium low add the shrimp and cook until just barely done. Remove to the aforementioned bowl.

Increase the heat to medium high and when the fat sizzles sprinkle on a little flour. Add the flour sparingly, perhaps 1/2 a teaspoon. More can always be added later but you don't want to fill up a gravy boat. Stir the flour in and cook it for a minute or so then add the stock a little at a time, scraping up the fond as you go.

When the sauce has reached the desired consistency return all of the ingredients to the pan, season to taste, and heat through,

If you're not eating paleo then serve with a nice crusty roll to sop up the sauce.

* I've used paper thin calabrese salami but a few pepper flakes or some sambal oelek would do nicely (or nothing if you're not feeling spicy).

Social network sharing provided by