Photography: Randy Mayor; Styling: Melanie J. Clarke
4 servings (serving size: about 1 cup)

Cook up some shrimp, add some bacon, mushrooms and hot pepper sauce, and serve over rice with corn bread.

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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Ratings & Reviews

themanofstihl's Review

January 08, 2012

Emz101's Review

October 27, 2011
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.

JennChampGoeb's Review

June 01, 2010
I've been making this since it was first published and we love it. Quick, easy and flavorful. Good with rice or without, if cutting carbs. Try it!

marciac111's Review

December 03, 2009
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?