Smokey Shrimp Cabernet

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    Bertolli® Fire Roasted Tomato
    Cabernet sauvignon paired with slow-roasted tomatoes.

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  • Shrimp mixture can be made up to 1 day ahead. Refrigerate covered until ready to use. Heat through, then spoon onto bread slices.

Chef's Table > small plates

Parmesan cheese serves as a garnish and adds a savory finishing touch that complements the bacon and Fire Roasted Tomato Sauce.
CREATED BY
Sarah Page
Bertolli® Kitchens
See all her recipes and Bio
  • Serves 8
  • |
  • prep time: 10 minutes
  • |
  • cook time: 10 minutes
Ingredients:
  • ¼ lb. thick-cut bacon, chopped
  • 1 medium onion, thinly sliced
  • 1½ lbs. uncooked small shrimp, peeled, deveined and tails removed
  • ¼ tsp. crushed red pepper flakes
  • 1 jar Bertolli® Fire Roasted Tomato Sauce
  • 1 cup chicken broth
  • 1 loaf French bread, thinly sliced and toasted
  • Shaved Parmesan cheese
Directions:
1. Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.

2. Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.

For a main dish, serve over hot cooked pasta.