Smokey Shrimp Cabernet

  • Yield : 8 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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  • 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(R) 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


Step 1

Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.

Step 2

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.

Step 3

Variation: For a main dish, serve over hot cooked pasta.

Step 4

TIP: Shrimp mixture can be made up to 1 day ahead. Refrigerate covered until ready to use. Heat through, then spoon onto bread slices.

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