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Sauteed shrimp in bacon grease?

I love a simple sauteed shrimp with butter, garlic and usually a dash or two of red pepper flakes but tonight spotted my jar of bacon grease and started plotting. Does anyone ever saute shrimp in bacon grease or would it overwhelm the flavor?

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  1. My go to dish is bacon wrapped shrimp stuffed with smoked gouda....three ingredients...IMO, bacon adds to the flavor of shrimp.

    3 Replies
    1. re: Cherylptw

      Totally agree with Cherylptw. OP could even take a slice of bacon, cut in thin slices, cook first in the drippings and add the shrimp at the end. Wish *I'd* done that last night as a matter of fact.

      1. re: Cherylptw

        Could you please supply a few more details....size of shrimp, cooking time and type....many thanks.

        1. re: angelsmom

          My apologies for not getting back to you until now; I use jumbo raw shrimp; peel but leave the tail on...devein and slice it deep enough to make a pocket for the cheese, which I shred but don't cut it in half. I don't measure the cheese but smoked gouda is my fav so I use stuff it. Wrap each shrimp in a half piece of bacon. I use apple wood smoked but peppered would be good too. Use thin sliced to make it easier to wrap. I start the winding from the top of the shrimp and tuck the end of the bacon under the shrimp. Place the shrimps seam side down on a parchment or baking paper lined sheet pan. Put in oven on 375 for 15-20 minutes or until bacon is crispy and fat has rendered.

        1. re: weezieduzzit

          I am perhaps the lone dissenter here. I think the shrimp is overwhelmed by bacon. I prefer a little olive oil, a little butter.

          1. re: magiesmom

            Depends on quality. If they were fresh or live, I would agree with you.

            1. re: Joebob

              They were fresh and I sauteed with just a tsp or so of bacon grease after marinating in garlic, dash of red pepper flakes, and Greek seasoning. They were delicious and might repeat tomorrow.

            2. re: magiesmom

              I think other things that are done with shrimp, i.e., cocktail sauce, garlic, breading adds far more flavor...and aren't bad things.

              1. re: c oliver

                Yea, I have to admit the bacon grease wasn't very noticeable among the other seasonings. There are many great things to do with shrimp which add a lot of flavor. I like bacon grease actually because it can add a subtle goodness that you can't really identify, umami if you will

                1. re: fldhkybnva

                  I'm sauteing some kale tonight and am adding some bacon drippings to the oo. Along with some mushrooms and shallots.

                2. re: c oliver

                  true, maybe I just don't like the combination. Now scallops and bacon is something I can get behind!

                3. re: magiesmom

                  No, you are not the lone dissenter.

                  I, too, find shrimp and bacon grease to be a bad combo.

                  Sort of like, "I like ice cream and I like asparagus, but I don't like asparagus ice cream."

              2. I don't use it straight up, but I'll add some to the butter and oil I'm using - I like that smokey bacon flavor in the background.

                1. i like this. will fry some bacon and remove the strips. then add cherry or grape tomatoes, and some garlic and thyme to the fat. cokk that down. add some red chili flake and at the end cook the shrimp and finish with a knob of butter. plate and finish with crumbled bits of bacon. i'll do this with less than excellent shrimp.

                  it's not at all overpowering.

                  1 Reply
                  1. re: hotoynoodle

                    My salivary glands are doing a very happy dance!!!

                  2. Am I the only person who wondered if the original poster was Josh from Top Chef Seattle?

                    1. I have done this and it's delicious! Try using some Creole or Cajun seasoning on you're shrimp when sauteing! Lemon pepper and garlic also is tasty! Bacon fat is a wonderful way to impart flavor into different dishes! It adds flavor to Fried Rice or to vegetables like asparagus and Brussel sprouts when they are sauteed in it!

                      1. thank god this wasn't posted on the Kosher board...

                        7 Replies
                        1. re: hill food

                          Hill Food,
                          Yeah... add a little flaked crab and you can make the Triple Treyf Special!

                          1. re: Tripeler

                            as a goy, (a respectful one, yet a goy) I can say "I'd eat that!"

                            just wouldn't serve it to observant friends w/o warning. but then almost nothing outta my kitchen would be OK.

                            1. re: hill food

                              for what it's worth, "goy/goyim" is considered pejorative by nearly every respected Jewish Publication and is explicitly forbidden in their style guides. It's offensive to people who understand what it means

                              1. re: caganer

                                Seriously? So what does goy really mean? "Goy" means "nation" in the original text. In fact, Israel is referred to as a "goy kadosh," a holy nation. In the Bible, goy can also means a non-Jew who lives in the land of Israel while observing all the religious laws of Judaism. None of that sounds particularly offensive to me.

                                In more modern usage, ie last century, goy took on a less friendly meaning, but it's hard to say these days that it's terribly offensive. It certainly doesn't approach the level of the "N word."

                                As far as style guides go, I bet those guides also prohibit words like "dude" or "bro." They may even go so far as to prohibit dangling participles.

                                1. re: rockycat

                                  I take no more offense when my Jewish friends refer to me as a goy, as I do when my Latino friends refer to me as a gringo. We're friends, we're past that little hypersensitivity stuff.

                                  1. re: Veggo

                                    Folks, Please let's move on from this discussion of words that are pejorative to some but not to others. This is the Home Cooking board and we have a delicious sounding topic to talk about. Thanks so much.

                          2. Bacon grease certainly has its place in the kitchen...
                            I just can't see it with shrimp. Shrimp should stand alone, the main star.

                            1 Reply
                            1. re: latindancer

                              so do you only ever eat warm or cold poached shrimp? nothing else?

                            2. When making shrimp and grits I do. Don't find it overwhelming.

                              1. Back in the early 50's (I guess you would call it "olden times" nowadays) working on family tugs for the oil companies, we were never without prime fresh shrimp. The little two burner stove we had to prepare our meals on did not permit anything fancy or something that took too long to cook. We would fry a mess of crispy bacon, put it aside and saute shirmp in the bacon grease and eat it atop grits (cooked on the other burner) with the crumbled baccon. I hate to think what that meal would cost today at a decent eatery. Still prepare and enjoy it today. So, the answer is, "yes I saute shrimp (sometimes) in bacon grease, and no it does not overwhelm the flavor (provided you do not use some oversmoked bacon that permits only the flavor smoke)."

                                1 Reply
                                1. re: mudcat

                                  mmm, shrimp and grits made with bacon grease. I've heard it rumored this is in regular rotation at brunch in the afterlife. but you didn't hear it from me...

                                2. For the non-bacon-grease-sauteers, do you have another favorite fat to saute? My usual are olive oil and butter, but would love to hear some other ideas. I pondered trying out coconut oil but I think the flavor would only work with very particular dishes in which you want that subtle sweetness.

                                  9 Replies
                                  1. re: fldhkybnva

                                    Peanut oil is preferred for Chinese cooking, I understand. Neutral taste and high smoke point.

                                    1. re: fldhkybnva

                                      refined coconut oil is flavorless.
                                      I use it , olive oil, butter, peanut oil and grapeseed oil

                                      1. re: magiesmom

                                        I know it's supposed to be flavorless, but my SIL had some expensive coconut oil when I visited last fall, and I could definitely taste the coconut, even before I knew that was what she was using. It was banana bread and I asked if she used coconut milk because I know she often avoids dairy products.

                                        1. re: KaimukiMan

                                          The unrefined virgin coconut oil which we have in the house is quite flavorful.

                                          1. re: KaimukiMan

                                            There is refined and unrefined. The more expensive unrefined has more flavor.

                                            1. re: magiesmom

                                              then it's entirely possible she used unrefined. thanks maglesmom

                                        2. re: fldhkybnva

                                          Jack Dempsey's in New Orleans had a play on BBQ shrimp (which you may know has nothing to do with classic BBQ and everything to do with cooking IN butter with many strong spices, and eating with lots of bread).
                                          JD's were cooked in less butter but with a top coat of Parmesean/ Reg. and the fat off of the dry cheese plus the butter plus the spices, esp on small shrimp so that nothing was overcooked, but all came together at the right time.

                                          1. re: shallots

                                            I get tired explaining what NOLA BBQ shrimp really is. I've usu. done it in half butter/half olive oil. although I've never encountered it with cheese. I'll ponder that one.

                                            and yeah lots of good bread. lots.

                                          2. Chicago Tribune just ran a recipe for that very thing: