Shrimp and bacon, two splurge items in my house, the former for the cost, the latter for the caloric toll, come together here for an indulgent-tasting dish.
Wanting something fun and special for dinner, I picked up a pound of the biggest shrimp offered at the store’s fish counter. The superplump crustaceans would be treat enough themselves, but I wanted more. The answer: Sauté the beauties in bacon fat.
Yet, using just a little bacon, at about 70 calories and 6 grams of fat per slice, added a lot of flavor without taking the dish over the top. We split the dish between two of us, but a more realistic cook might make the recipe for four diners. (With that in mind, I increased the fennel to two bulbs and raised the amount of rice, as well.)
The dish turned out so well, and yet was so simple to make, that I’ve revoked its special-dinner-only status. You’re likely to do the same.