16 - 20 large raw, completely peeled shrimp
8 slices bacon, cooked until crisp and crumbled
1 Tbs fresh chopped thyme (or 1/4 tsp dried thyme) optional
1/3 cup thinly sliced green onion
approx. 1/4 - 1/3 cup sherry (see hints below)
1/3 - 1/2 cup heavy cream
1 1/2 - 2 cups chopped ripe tomato
black pepper to taste
Get started by crisping up 8 slices of bacon in a large nonstick pan.
While you're keeping your eye on the bacon, finely chop 1 Tbs fresh thyme, if you're using it, and chop about 1 1/2 - 2 cups tomatoes and also thinly chop about 1/3 cup green onion.
Once the bacon is nice a crisp, take it out of the pan and drain it on paper towels and then pour off most, but not all of the rendered bacon fat.
Put the pan back on the stove, turn the heat up a little bit and add the shrimp.
Stir the shrimp around and cook them along for a minute on medium high heat and then add a splash of sherry, or a splash of white wine, and add the chopped thyme.
After a minute, add about 1/3 cup heavy cream and the chopped green onions and after the cream has cooked down a bit, add the crumbled bacon, add a crack of black pepper if you like and add the chopped tomatoes and it's good to go.
Substitute white wine for the sherry if you want but the sherry adds a fantastic underlying flavor.
Let the sherry or white wine cook down and evaporate a bit before adding the cream.
Plan ahead and serve with rice or egg noodles.