|Sauteed Shrimp with Bacon Succotash|
Kuzak and I were recently graced with what might be the best wedding gift ever -- Zingerman's Bacon of the Month Club (thank you Gruhl family). Even Bobby Flay is quoted calling this is a "fantastic gift!"
For those of you who are unfamiliar with Zingerman's, a humble deli in Ann Arbor, Michigan, I consider them to be the epitome of great food. Their standards of excellence apply to everything they do, and that includes their bacon club.
Here are the offerings:
Month 1: Applewood Smoked
Month 2: Kentucky Dry Cured
Month 3: Arkansas Peppered
Everything above, plus
Month 4: Virginia Dry Cured
Month 5: Tennesse Dry Cured
Month 6: Long Pepper
It's going to be a long and bacony ride! And doesn't bacon make everything better?
|Nueske's Smoked Bacon|
|Cornmeal and Raspberry Pancakes|
|Bacon Succotash in Cast Iron Skillet|
And then it was over. Sob. I guess I have to wait for the next shipment -- Kentucky Dry Cured!
Oh, and on a bacon note, I'm headed to Des Moines at the end of the month for Thanksgiving, and plan to sneak in a trip to visit La Quercia! As it so happens, two of their products are featured in the bacon club -- their guanciale and pancetta. I can't wait...
Sauteed Shrimp with Bacon Succotash (featuring Nueske's Applewood Smoked Bacon from Zingerman's Bacon of the Month Club)
Serves 4 people
Cooking time: 30 minutes
2 pounds shrimp, peeled and deveined
1/2 teaspoon pimenton (smoked paprika)
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and finely chopped
1/2 cup dry white wine
salt and pepper
2 ears corn (about 1 1/2 cups), kernals removed
1 bell pepper, seeded and chopped
1 cup lima beans (fresh are best, but frozen work)
1 shallot, peeled and chopped
2 slices thick-cut applewood smoked bacon, chopped
pinch of cayenne
salt and pepper
If working with fresh lima beans, cover with water, 1 tablespoon extra virgin olive oil and a bay leaf and bring to a boil. Simmer until tender (about 20 minutes). Drain and set aside for the succotash.
To make the succotash, cook the bacon in a cast iron skillet or saute pan over medium heat under the fat is rendered and it's beginning to brown. Add the shallot and saute for about two to three minutes, until beginning to soften. Then, add the bell pepper and corn. Continue to cook until tender. Add the lima beans and a pinch of cayenne if desired, stirring to combine. Season to taste with salt and pepper.
Meanwhile, toss the shrimp with the pimenton, salt, and pepper. Heat the olive oil over medium high heat. Add the garlic and saute for about one minute, until beginning to brown. Add the shrimp and quickly saute it until cooked through (about 3-4 minutes, depending on size). Do not overcook.
To make a quick reduction sauce, remove the shrimp and add the white wine to the saute pan, scraping up the browned bits from the bottom to deglaze the pan. Continue to simmer for a few minutes, until reduced by half. Season to taste with salt and pepper.
To plate, spoon the succotash onto the plate and top with some shrimp. Spoon the white whine reduction sauce over the plate. Top with a little fresh cracked pepper. Enjoy!
Source for Ingredients
wild caught Santa Barbara black shrimp, organic corn, organic bell pepper, shallots, garlic, and organic lima beans from Hollywood Farmers Market
Nueske's Applewood Smoked Bacon from Zingerman's Bacon of the Month Club