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Sauteed shrimp in bacon grease?

fldhkybnva Feb 8, 2013 04:36 PM

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. Cherylptw RE: fldhkybnva Feb 8, 2013 04:59 PM

    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
      c oliver RE: Cherylptw Feb 8, 2013 05:47 PM

      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
        angelsmom RE: Cherylptw Feb 9, 2013 05:11 PM

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

        1. re: angelsmom
          Cherylptw RE: angelsmom Feb 11, 2013 03:53 PM

          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.

      2. weezieduzzit RE: fldhkybnva Feb 8, 2013 05:50 PM

        Yep, I do it and it's tasty.

        8 Replies
        1. re: weezieduzzit
          magiesmom RE: weezieduzzit Feb 9, 2013 05:15 PM

          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
            Joebob RE: magiesmom Feb 9, 2013 05:38 PM

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

            1. re: Joebob
              fldhkybnva RE: Joebob Feb 9, 2013 06:34 PM

              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
              c oliver RE: magiesmom Feb 9, 2013 06:47 PM

              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
                fldhkybnva RE: c oliver Feb 9, 2013 07:05 PM

                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
                  c oliver RE: fldhkybnva Feb 9, 2013 07:18 PM

                  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
                  magiesmom RE: c oliver Feb 9, 2013 07:18 PM

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

                3. re: magiesmom
                  ipsedixit RE: magiesmom Feb 9, 2013 07:18 PM

                  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. m
                mike9 RE: fldhkybnva Feb 9, 2013 06:31 PM

                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. hotoynoodle RE: fldhkybnva Feb 9, 2013 07:23 PM

                  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
                    c oliver RE: hotoynoodle Feb 9, 2013 07:30 PM

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

                  2. THoey1963 RE: fldhkybnva Feb 9, 2013 10:24 PM

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

                    1. Shadmin RE: fldhkybnva Feb 9, 2013 11:54 PM

                      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. hill food RE: fldhkybnva Feb 10, 2013 12:20 AM

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

                        7 Replies
                        1. re: hill food
                          Tripeler RE: hill food Feb 10, 2013 01:15 AM

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

                          1. re: Tripeler
                            hill food RE: Tripeler Feb 10, 2013 02:28 AM

                            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
                              caganer RE: hill food Jan 27, 2014 09:30 AM

                              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
                                rockycat RE: caganer Jan 27, 2014 11:08 AM

                                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
                                  Veggo RE: rockycat Jan 27, 2014 11:27 AM

                                  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
                                    The Chowhound Team RE: Veggo Jan 27, 2014 12:17 PM

                                    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. re: Tripeler
                              magiesmom RE: Tripeler Feb 10, 2013 04:50 AM

                              or serving it on cheesy grits!

                          2. l
                            latindancer RE: fldhkybnva Feb 10, 2013 08:28 AM

                            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
                              hotoynoodle RE: latindancer Jan 28, 2014 07:14 AM

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

                            2. viperlush RE: fldhkybnva Feb 10, 2013 08:30 AM

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

                              1. mudcat RE: fldhkybnva Feb 10, 2013 02:46 PM

                                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
                                  hill food RE: mudcat Feb 10, 2013 08:51 PM

                                  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. fldhkybnva RE: fldhkybnva Feb 10, 2013 03:39 PM

                                  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
                                    Joebob RE: fldhkybnva Feb 10, 2013 04:12 PM

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

                                    1. re: fldhkybnva
                                      magiesmom RE: fldhkybnva Feb 10, 2013 04:32 PM

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

                                      1. re: magiesmom
                                        KaimukiMan RE: magiesmom Feb 10, 2013 11:41 PM

                                        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
                                          fldhkybnva RE: KaimukiMan Feb 11, 2013 04:25 PM

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

                                          1. re: KaimukiMan
                                            magiesmom RE: KaimukiMan Feb 11, 2013 05:37 PM

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

                                            1. re: magiesmom
                                              KaimukiMan RE: magiesmom Feb 12, 2013 12:17 PM

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

                                        2. re: fldhkybnva
                                          shallots RE: fldhkybnva Feb 10, 2013 06:54 PM

                                          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
                                            hill food RE: shallots Feb 10, 2013 08:31 PM

                                            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. re: fldhkybnva
                                            ipsedixit RE: fldhkybnva Feb 10, 2013 08:57 PM

                                            Corn oil

                                          3. b
                                            barefootgirl RE: fldhkybnva Feb 11, 2013 09:24 AM

                                            Chicago Tribune just ran a recipe for that very thing:


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