Based on 27 reviews


  • Serves 8
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 10 minute(s)
1/4 lb. thick cut bacon, chopped
1 medium onion, thinly sliced
1-1/2 lbs. uncooked small shrimp, peeled, deveined and tails removed
1/4 tsp. crushed red pepper flakes
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1 cup chicken broth
1 loaf French bread, thinly sliced and toasted
Shaved Parmesan cheese

  • Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
  • 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.

Variation: For a main dish, serve over hot cooked pasta.

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

Nutrition Information per serving
Calories 340, Calories From Fat 100, Saturated Fat 3g, Trans Fat 0g, Total Fat 11g, Cholesterol 140mg, Sodium 960mg, Total Carbohydrates 26g, Sugars 10g, Dietary Fiber 2g, Protein 26g, Vitamin A 15%, Vitamin C 10%, Calcium 10%, Iron 25%