Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Sally's Recipe of the Week: Shrimp with Bacon and Corn

Shrimp with Bacon and Corn
Serves 2

Here is what you will need.

15 to 20 shrimp, tail on, thawed if frozen
fresh corn cut from 2 cobs
3 strips of bacon, and extra bacon fat if you have it, if not a pat of butter
1/2 jalapeno pepper, seeds and stems removed and diced. If you like more spice use the whole thing!
1/2 red bell pepper, diced
3 scallions, sliced
1/2 onion, diced
2 cloves garlic
1/2 lemon
1 TBS Worcestershire sauce
splash of chicken stock
TBS Cajun seasoning plus more to season shrimp. (For my Cajun seasoning recipe, click here)

Chop up bacon and place in a hot skillet. 

When the bacon is crispy remove from pan and place on paper towel.

Add the onions and peppers into the pan, turn down heat to medium and let them soften in the bacon fat. If you need to add more fat that's fine. When the peppers and onions are soft, add in the garlic and stir for a minute.

Add in the corn.

Add in the Worcestershire sauce and just a splash of chicken stock.

Season with Cajun seasoning, start with about a half a tablespoon, taste, add more if you need it and depending on the seasoning you use you may need to add some salt and pepper. Again taste it and decide.

Dry off you shrimp on paper towels

Season with your Cajun seasoning. 
In a separate pan, heat some bacon fat or oil or butter and cook shrimp, for my large shrimp it was about two minutes on first side, a little over a minute on the second side.

I always have an extra shrimp in the pan to taste!  Add the shrimp and bacon to your corn mixture. Add a squeeze of lemon over the entire dish.

Serve right away. I would have garnished with fresh parsley or chives from my herb garden but it was pouring outside!  Hope you like it.

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