Cook up some shrimp, add some bacon, mushrooms and hot pepper sauce, and serve over rice with corn bread.
1 tablespoon butter
2 tablespoons bottled real bacon bits, divided
1 teaspoon bottled minced garlic
1 1/2 pounds peeled and deveined large shrimp
1 (8-ounce) package presliced mushrooms
1/2 cup sliced green onions
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add 1 tablespoon bacon bits and garlic; sauté 1 minute. Add shrimp; sauté 3 minutes. Add mushrooms; cook 1 minute or until mushrooms are tender and shrimp is done, stirring frequently. Stir in onions, salt, and hot sauce; remove from heat. Stir in parsley and lemon juice. Sprinkle with 1 tablespoon bacon bits.
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This was awsome. I didn't use any bacon bits but it was so delicous. The only other change is that I used chili garlic sauce instead of hot pepper sauce since i had it on hand, and it gave such a nice spicy kick. The lemon juice at the end also gives it such flavor. I served this with steamed broccoli and CL Mashed sweet potatos with rosemary and shallots (without the rosemary since I dont like it). The sweetness of the sweet potatos mixed with the spicy, lemony shrimp worked very well.
I found this pretty boring--husband agreed. Served over brown rice, as suggested, with corn bread on the side. Not very spicy or flavorful. Maybe if a couple of strips of bacon were cooked and then crumbled instead of the bacon bits?
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