Shrimp is one of my favorite foods. The article that accompanied this recipe in CUISINE AT HOME stated that rock shrimp are a shrimp family cousin. They are sweet-tasting, like lobster and cook more quickly than other shrimp. The rock-hard shell is extremely tough to take off by hand, so the shrimp are sold most often with the shells already removed. Although I have heard of rock shrimp I can't say that I have seen them in the grocery so I will probably substitute regular shrimp in this recipe.
CREOLE ROCK SHRIMP with bacon
COOK:
8 oz. thick sliced bacon
ADD:
1/2 cup diced yellow bell pepper
1 tbsp. minced garlic
DEGLAZE:
1/4 dry sherry
STIR IN:
1 can diced tomatoes in sauce (14.5 oz.)
1 lb. rock shrimp
1/2 cup thinly sliced scallions
salt and black pepper to taste
Cook bacon in a saute pan over medium heat until crisp. Transfer bacon to a paper-towel-lined plate; discard all but 1 tbsp. of drippings. Increase heat to medium high.
Add bell pepper and garlic to drippings in the pan and saute until fragrant, 1-2 minutes.
Deglaze pan with sherry and reduce until evaporated.
Stir in tomatoes and bring to a simmer over medium-high heat. Add shrimp and cook until firm, 2-3 minutes. Stir in scallions and season with salt and pepper. Serve shrimp with cheesy grits.
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