| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 8 ounces slab bacon, rind removed, cut into large dice
- 2 tablespoons canola oil, plus more for brushing
- 6 plum tomatoes, cored and diced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- 3 green onions, green and pale green parts, thinly sliced
- 16 large shrimp, peeled and deveined, heads off
Instructions
- Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
- When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
- Heat a charcoal or gas grill to high for direct grilling.
- Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends–this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
- Remove the shrimp from the skewers and top with the warm vinaigrette.
Nutrition Facts
| Calories | 157 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 33 milligrams |
| Sodium | 392 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 5 grams |
| Sugar | 1 grams |
| Calories | 157 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 33 milligrams |
| Sodium | 392 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 5 grams |
| Sugar | 1 grams |
Reviews
Not sure who is typing these recipes for Food Network but Bobby used parsley on the show-not cilantro. Also “weird chili’ made by Guy Fieri had the wrong measurement for clove on the website and it ruined our chili.
I, too, noticed that all of the fat from the bacon was poured into the pan with the tomatoes to make the vinaigrette. I was concerned that as the dish would cool, the fat would begin to solidify and make for a very unpleasant dish. So, I would strain the bacon out with a slotted spoon, and substitute a few tablespoons of mild salad oil, if needed, in place of all the bacon fat.
I made this for my family and it was great. I cooked the tomato mixture longer and then served it over angel hair pasta. Will make again for sure. Thanks Bobbby!
This was great. However, there some discrepancies between the published recipe and the segment on TV. So… here some notes that I made. On the show, he mentioned garlic going in with the tomatoes several times. However, I never saw him do it, nor is it published. I added it as I couldn’t imagine it hurting. The published recipe calls for cilantro, which I hate. On the TV segment, he says (and does parsley. I opted for parsley. The published recipe says to use a little of the bacon fat to start the tomatoes but pull the bacon with a slotted spoon. On TV he pours it all the bacon (and fat in with the tomatoes. I followed his visual lead and thought it was too much bacon and too much fat. I will make it again… but use a slotted spoon as instructed in print. It’s an awesome dish!