makes two servings

fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed

Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.

Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.

bacon recipe courtesy of: Benny Doro, February 19, 2011

Originally posted 2012-12-28 08:44:00. Republished by Blog Post Promoter


serves two

4 bacon slices, chopped
8 oz. peeled and deveined medium shrimp (36 to 42 per lb.), halved lengthwise
2 teaspoons vegetable oil, divided
2 flour tortillas (10-inches wide)
1 cup shredded jack cheese
1/4 cup chopped green onions, divided
sliced avocado
sour cream

Cook bacon in a medium frying pan over medium-high heat until crisp. Transfer to a paper towel to drain. Pour off grease, then add shrimp to pan and cook until pink, about 1 minute, stirring often. Set aside.

Heat 1 teaspoon oil in a large frying pan over medium heat. Set a tortilla in pan and sprinkle half of it with half the bacon, shrimp, cheese, and onions. Fold tortilla over filling and press down gently. Cook, covered, until browned, turning once, about 3 minutes total. Transfer to a plate. Repeat to make second quesadilla.

Cut each quesadilla into 4 pieces. Serve with avocado, salsa, and sour cream.

bacon recipe courtesy of: Kathryn Rex, Redmond, Oregon, “Fast & Fresh,” Sunset: Living in the West, October 2011

Originally posted 2012-11-22 09:23:00. Republished by Blog Post Promoter

Bacon and Shrimp Burger

Bacon_Shrimp_BurgerIn case you haven’t noticed, we love to travel and eat. You should try it some time! (In fact, we have a cult following – the Whiskey Bacon Traveling Circus, which you should probably check out!) It’s great, you get to experience new and awesome places, as well as try new dishes that may not be available wherever you are.

One of our trips lead us to South Carolina to visit a friend of ours. Her little port city seemed to be know for two things – its  military training base and shrimp. While a certain Lush was all about trying out the military men, I wanted to try the shrimp. It is the fruit of the sea according to Bubba in ‘Forrest Gump’ and where we were, the shrimping scenes were shot.  How could we not!


We chose to ‘Eat where the locals eat’ and stopped in at Nippy’s Fish in Downtown Beaufort. Shrimp Burger and Fries…mind blown. I don’t know what I expected, but what I got was a mouth full of southern love. Perfectly seasoned and cooked shrimp in an awesome patty. It wasn’t a pureed or processed mess of mystery fish, there were pieces of shrimp throughout. This was the real thing, and it was light and refreshing.



So of course, after getting back we had to try and replicate the southern bliss that is a Shrimp Burger…with bacon of course. The recipe is fairly simple and is like shrimp wrapped bacon, instead of bacon wrapped shrimp. The seasoning mix is a traditional cajun seasoning so it has a nice kick. You could easily substitute Old Bay or any seasoning you’d like if it’s too spicy.


While the shrimp isn’t as fresh as walking down to the dock and catching it yourself, this recipe offers a great northern or landlocked alternative. Salty and spicy with the succulent pop of perfectly cooked shrimp, our Bacon and Shrimp Burger will have you longing for iced tea and saying’ y’all’ in no time. And please, please use raw shrimp. Cooked shrimp will just get rubbery when you cook the burgers and that’s… that’s just a mean thing to do to shrimp and your mouth!

Bacon and Shrimp Burgerby WhiskeyBeard

Prep Time: 35 minutes

Cook Time: 10 minutes

Yield: 4

Ingredients:1lb shrimp, raw deveined2 strip thick cut bacon, chopped3 cloves garlic, chopped1 egg1/3 cup breadcrumbs1/2 tbsp black pepper1/2 tbsp white pepper1/2 tbsp garlic powder1/2 tbsp onion powder1/4 tbsp red pepper1/2 tbsp bacon fatPinch of salt1/4 cup olive oil4 buns of choosing
Chop bacon into small pieces and cook till half way done. Divide shrimp into two even piles. Rough chop one pile into halves or thirds. Mince or process the other pile into fine pieces. In a bowl, mix shrimp and bread crumbs. Then add garlic, bacon, seasonings, bacon fat and egg to mixture, and combine well Divide into 4 batches and make each into a burger. Cover on a dish and let firm up in fridge for at least 15 minutes. Heat olive oil in a medium skillet and place the burgers in. Cook till shrimp is done, about 4 minutes per side. Serve in buns, preferably toasted, and top as you wish.

The post Bacon and Shrimp Burger appeared first on Whiskey Bacon.

Easy Pad Thai with Shrimp

Hey there bacon lovers! 

If every once in a great while you enjoy eating a meal that’s long on flavor and short on bacon, let me recommend making Pad Thai with Shrimp. 

Often made and sold by Thai food vendors on the street, Pad Thai is easily made at home. The most difficult part is shopping for the Asian ingredients like Tamarind Pasta, chile sauce, or Asian rice noodles. Luckily, because the world has become a much smaller place, all of these ingredients are commonly found in any good size American supermarket in the Asian or International food aisle. 

Be sure to do all the measuring and chopping of ingredients before you are ready to cook. After that, the Pad Thai is assembled quickly in one large skillet on top of the stove.  

Shrimp Pad Thai


8 ounces thin rice stick noodles

1 Tablespoon tamarind paste

1/3 cup warm water

3 Tablespoons fish sauce

3 Tablespoons packed brown sugar

2 teaspoons red chili sauce (or ½ teaspoon red cayenne pepper)

4 tablespoons peanut or vegetable oil

1 pound extra large shrimp, peeled and deveined

1/8 teaspoon salt

4 garlic cloves, minced (5 teaspoons)

1 small chili pepper, seeded and minced (2 tablespoons)

5 scallions, both white and green parts, sliced thinly on a diagonal

2 large eggs, lightly beaten

3 cups bean sprouts

1/3 cup finely chopped unsalted roasted peanuts

Lime Wedges for serving


1.) Soak the Rice Noodles: Cover the rice noodles with very hot tap water in a large bowl; soak until softened, but not fully tender, 10 to 15 minutes. (The noodles should be soft enough to bend easily, but still firm and slightly under cooked as they will finish cooking later in the skillet.) Drain and set the noodles aside.

2.) Make the Pad Thai Sauce: Add the tamarind past and the 1/3-cup warm water to a small bowl and stir to combine. Add the fish sauce, brown sugar, red chili sauce (or cayenne pepper) and 1 tablespoon of the oil; set the sauce aside.


Tamarind paste adds a pleasant tartness to the Pad Thai sauce, but if you can’t find it you can substitute 2 Tablespoon fresh lime juice mixed with 2 Tablespoons water. It won’t be as authentic, but it’ll do fine.  


Above are some of the ingredients you’ll need: Tamarind Paste, red chile sauce, fish sauce, peanut or vegetable oil, brown sugar. Fish sauce is made from anchovies, red chile sauce is very hot and garlicky. Both are staples of Asian cooking.

3.) Heat a wok or large 12-inch frying pan over medium-high heat. Add 2 tablespoons of oil and swirl the oil in the pan to coat the bottom. When the oil shimmers in the pan, add the shrimp and season with the salt. Cook tossing occasionally until the shrimp are pink and opaque, 1 to 3 minutes, depending on their size. Transfer the shrimp to a plate and set aside.  

 4.) Add the remaining 1tablespoon oil to the skillet. Set the pan over medium heat and when the oil shimmers, add the garlic, minced chili, and the white and pale green parts of the scallions. (Save the dark green parts to garnish the finished dish.) Cook, scraping up any browned bits on the bottom of the pan with a wooden spoon and stirring constantly, about 1 minute, or until the scallions soften slightly.

5.) Add the beaten eggs and stir with a wooden spoon about 20 seconds or until scrambled but still a little moist. Add the softened rice noodles and about 3 tablespoons of the sauce and toss with two wooden spoons (two wide spatulas also work well) just until combined. Use a motion to lift and turn the noodles over in the pan to help coat them in the sauce and cook evenly. (Watch my son Nick demonstrate this technique in my previous post.)

 6.) Pour the remaining sauce over the noodles; increase the heat to medium-high, and cook, tossing constantly by lifting and turning the noodles, for 2 to 3 minutes.

7.) Add the bean sprouts and the cooked shrimp, and continue to cook to 2 to 3 minutes, tossing until the noodles are tender but with a chewy bite. If the pan appears to need liquid before the noodles are tender, stir in 2 to 4 tablespoons water, or more if needed, and scrape up the declicious browned bits on the bottom of the pan with the wooden spoon to incorporate them into the liquid.

8.) Portion out onto individual plates, garnishing each with the remaining scallions, a generous sprinkling of nuts and the lime wedges.

Serves 3 to 4


Variations: If you are a fan of fresh ginger, as I am, add 2 teaspoons to the pan along with the garlic, chilies and scallions.  

Nick and Kristine learn how to toss the Asian noodles in the…

Nick and Kristine learn how to toss the Asian noodles in the tamarind sauce and make a wonderful Shrimp Pad Thai for the very first time. See the post that follows for the recipe.