However, I did put together a rather simple dish using them that turned out great. It also used some julienned zucchini and a good handful of garlic so it really seems like some cleverly made dish, even though it would have just been fine with shrimp and bacon alone.
Now I should add that the bacon that I used, I cured and smoked myself. In this way, I could make sure there's no added pepper or sugar or seed that isn't AIP compliant. The bacon that I made I cured with salt, finely chopped cilantro stems and fennel fronds. The curing went on for about a week (wrapped in plastic like Laura Palmer), and then I smoked the pork belly until it was around 175F, which is basically cooked. I also rendered some bacon fat over the weekend so I used that as the oil (in addition to the rendered fat of the bacon chunks I tossed in the dish).
Bacon & Shrimp with Zucchini, Celery & Leeks
- 1# shrimp
- water for shells
- 2 Tb. oregano leaves
- 1 tsp salt
- 1/4 # bacon- cut into chunks
- 3 Tb rendered bacon fat
- Handful of garlic cloves, sliced
- 1 medium leek, julienned into 3" sections
- 2 celery stalks, julienned
- 2 medium zucchini, peeled and then mandolined into thin strips
- 1/4 chopped parsley
- juice from 1/2 lemon
- Shrimp Stock: Remove the shells from the shrimp and plop them in a small sauce pan. Fill the sauce pan with water just to make sure the shells are covered. Add the oregano and salt and bring to a simmer. You're only going to use 1/4 c. of this stock in the dish for this recipe, so you can use the rest for something else later (it freezes, too).
- Main Dish: Heat a 14" wok over medium high heat. Add the bacon fat and the bacon. When the bacon browns a bit and renders some fat, pull the bacon out and reserve.
- Add the garlic, leeks and celery. Cook for about 4 minutes stirring well.
- Add the zucchini and the bacon chunks and stir fry for about 2 minutes.
- Add 1/4 c. of the shrimp stock and simmer the mixture for another 2 minutes.
- Add the shrimp, cover and simmer for another 4 minutes or until cooked.
- Remove the lid and mix in the parsley. Stir until well mixed and wilted.
- Sprinkle the dish with the lemon juice, stir and serve.
Healthy and very tasty.