Shrimp and bacon, two splurge items in my house, the former for the cost, the latter for the caloric toll, come together here for an indulgent-tasting dish.
Wanting something fun and special for a night in, I picked up a pound of the biggest shrimp offered at the store's fish counter. The superplump crustaceans would be treat enough themselves, but I wanted more. The answer: Saute the beauties in bacon fat.
Yet, using just a little bacon, at about 70 calories and 6 grams of fat per slice, added a lot of flavor without taking the dish over the top. We split the dish between two of us, but a more realistic cook might make the recipe for four diners. (With that in mind, I upped the fennel to two bulbs and increased the amount of rice as well.)
The dish turned out so well, and yet was so simple to make, that I've revoked its special-dinner-only status.
Tip: The precooked brown rice, available at many stores, delivers whole grains in less time. Sub steamed white rice, if you like.
MCT Information Services