Shrimp With Bacon And Mushrooms Food

SHRIMP RAMEN

Steps:

• Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
• Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
• Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

SHRIMP AND GRITS

Steps:

• Prepare the grits: Combine the grits and the water in a large mixing bowl. Allow to soak overnight at room temperature (optional). The next day, skim the top with a fine-mesh strainer to remove and discard the chaff. Strain the grits, pouring the soaking water into a stockpot.
• Bring water to a low simmer; carefully add the grits in several additions, whisking constantly until the grits are emulsified with the water. When the grits come to a boil, lower the heat even further. Use a spatula to scrape down the grits from the side of the pot. Gently crumple the bay leaves in your hand before adding them to the grits. Cover the pot and simmer at a very low heat for 45-60 minutes, stirring frequently and scraping the sides of the pot. Add water as necessary to achieve the right consistency: not too runny, not too thick. (Note: Prep your shrimp at this time and use the heads and peels to start the tomato-shrimp broth-see Steps 4 and 6.)
• When the grits are fully cooked, they should be soft, fluffy and creamy. Stir in the butter; season with about 1 teaspoon salt, white pepper, and a generous squeeze of fresh lemon juice to taste. Stir well to combine. Reserve, covered.
• Dice bacon and set aside. Remove stems from cremini mushrooms and quarter (or cut as necessary to achieve uniform size); set aside. Remove the shells and heads from the shrimp; reserve for stock. Gently slice down the back of each shrimp and devein with tweezers or a toothpick, being careful to preserve any roe. Gently rinse each shrimp in a small bowl of lightly salted water.
• Add 2 tablespoons lard to a large sauté pan over medium-high heat; when the lard shimmers, add the bacon. Turn heat to low and allow bacon to render, stirring occasionally, about 5 minutes. Meanwhile, mince shallot; add to bacon. Thinly slice garlic; add to bacon and shallots. Cook until garlic and shallot are softened, 1-2 minutes. When bacon is finished cooking, strain most of the fat from the pan. (Discard the fat or reserve for another use.)
• Make tomato-shrimp broth: Add 2 tablespoons of lard to a saucepan over medium-high heat; when it shimmers, sear the shrimp shells and heads for 1-2 minutes. Add the preserved tomato, tomato paste, 2 bay leaves, and vegetable stock. Simmer for 2 hours, covered. Strain the stock into a bowl, pushing the solids down to extract as much liquid as possible; discard the solids. Pour the stock back into the pot and reduce by half over high heat. Add 2 cups of the reduced shrimp stock to the bacon pan (freeze the rest for later use) and bring to a simmer. Add the mushrooms and 2 lightly crushed bay leaves and simmer for 2 minutes.
• Turn the heat to low and add the shrimp in a single layer over broth. Lightly season with salt and cook at a very low simmer until shrimp are just cooked, turning them over halfway through, about 1½-2 minutes. (Do not overcook.)
• Assemble the dish: Stir the warm grits to even out the consistency; spoon into a bowl. Top with shrimp, mushroom, and bacon mixture, including broth. Season with smoked paprika and a squeeze of fresh lemon juice. Garnish with freshly minced parsley. Serve.

SHRIMP SAUTEED WITH BACON AND HERBS

Steps:

• 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.

SAUTEED SHRIMP WITH BACON AND MUSHROOMS

Steps:

• 1. Brown bacon in large skillet over medium heat, until crisp. Add onion, peppers and mushrooms and cook 7-10 minutes. Move bacon and veggies to one side of the skillet.
• 2. Add the shrimp and cook 3 minutes or until just opaque. Stir all together and add Montreal and Franks.

SAUTéED SHRIMP WITH BACON AND MUSHROOMS

Steps:

• Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
• Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

GARLIC SHRIMP WITH BACON

Steps:

• Fully shell & de-vein the shrimp. Use shells to make stock if you so desire.
• Mix 1/2 cup of minced garlic, 1/4 cup of olive oil, and if you like a little kick add chili oil and red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate till needed.
• Cut onion, red bell pepper, mushrooms, and broccoli into bite-size pieces.
• In a large saute pan cook bacon. When done remove from pan, do NOT drain pan.
• Add butter and garlic to bacon drippings. When butter is melted add onion, red pepper, and mushrooms. Add salt & pepper to taste and saute over medium high heat until wilted.
• Add shrimp & garlic mixture to pan and saute until shrimp is pink and firm. Add a pinch of red pepper flakes and mix well.
• Add stock and bring to a simmer. Combine cornstarch and water in small bowl add to pan to thicken sauce.
• Turn down heat to low and add the broccoli into pan and cover for 3 minute.
• Serve over your favorite pasta along with Parmesan cheese with a side of garlic bread and enjoy.

CHEESE, SHRIMP & MUSHROOM QUICHE

Steps:

• Preheat oven to 350. Cook bacon in a medium skillet over medium high heat until crisp. Remove bacon and drain on paper towel.
• Melt butter in a medium skillet, saute mushrooms and onions until tender.
• Crumble bacon into pie shell, sprinkle mushrooms, onions, shrimp evenly over bacon.
• Combine eggs, cream, cheese and pepper in a medium bowl and beat well. Pour into pie shell.
• Bake until knife inserted into center comes out clean, about 35 to 40 minutes.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.