You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it…
Ingredients
- 1/4 lb. thick cut bacon, chopped
- 1 medium onion, thinly sliced
- 1-1/2 lbs. uncooked small shrimp, peeled, deveined and tails removed
- 1/4 tsp. crushed red pepper flakes
- 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
- 1 cup chicken broth
- 1 loaf French bread, thinly sliced and toasted
- Shaved Parmesan cheese
Directions
Total time20 min
- Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
- Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.
By Jessica Reed
***Grabbed from: http://www.yummly.com/recipe/Smokey-shrimp-cabernet-298924
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