Shrimp Casino Recipe
Since GW featured the photo of Shrimp Casino from a past What's for Dinner thread, a number of people have requested the recipe. Although I've made it many times, it's been my interpretation of a favorite dish I used to order in a now closed restaurant and never had a recipe. Here's the closest I can come to the quantities of the ingredients and cooking instructions.
SHRIMP CASINO - 4 servings
1 1/2 lbs. medium or large raw shrimp
4 slices bacon, cut into 1/4" slices
1/2 sweet red or orange pepper, cut into 1/4" squares
2 shallots or half a medium onion, diced
1 clove garlic, minced
1 Tbs. minced fresh parsley
1 Tbs. each butter and olive oil
1/2 cup dry white wine
Cooked rice - *
Remove shells and tails from shrimp and with a small sharp knife, cut 3/4 of the way through back side of shrimp. This can be done earlier in the day but keep them refrigerated.
Fry bacon in skillet until cooked through but not too crispy. Remove with slotted spoon and set aside. Add pepper, shallot or onion, and garlic to bacon fat and saute over medium heat until soft but not brown. Remove with slotted spoon and add to bacon, along with minced parsley. Stir to mix.
Add butter and oil to skillet and heat over medium-high heat. Saute shrimp about a minute on each side; then pour in the wine. Reduce wine by half, while stirring and turning the shrimp. Season to taste with salt and pepper and then dump in the bacon and vegetables and stir into the shrimp.
Serve immediately over hot cooked rice. * - I use an 8 oz. Package of Vigo brand low-sodium yellow rice, cooked according to package directions.