Well, I’ll start off by saying that anything with bacon in the title has got to be good! This is one of those recipes that I just came up with on the run the other day. I know there are many styles to this recipe, but I just made it my own.
I always try to use items that I already have in my pantry and fridge. I stock up on many bulk items and try to play around with recipes, substituting with what I have instead of going out and buying an ingredient for just one dish. Unless it’s a very specific recipe, I use what I have, saving time and money. Who doesn’t like that?
In this case, I used parsley instead of cilantro, typically used in tacos.
I also used aleppo pepper instead of cayenne pepper, another spice typically used in taco recipes. Aleppo pepper is a Middle Eastern condiment. It is earthy, bright, and semi-oily like a sun dried tomato. I found it at World Market, but you can probably find it at your local grocery store. This is probably the one ingredient that I would not substitute in this dish, otherwise it would just be any other shrimp taco recipe. 🙂
Feel free to leave me a comment about this recipe and if you substituted any ingredient, or would change anything about it. I particularly like rich flavors but there may be something you would change to make it milder. I used pineapple in the guacamole to break up some of that richness. However, I did not include sour cream to the recipe. If you’re a fan, then by all means. I was happy with the outcome, and my family loved it too. This is a quick, easy, versatile recipe. I hope you like it. Let’s eat!
Here is the recipe.
Prep Time: 5-7 minutes
Cook Time: 15-20 minutes
Servings: 4-6 *Depending on the size of your tortilla
- 1 Lb raw Argentine red shrimp (peeled and deveined) *Sam’s Club 2Lb bag I used about half. *Any shrimp works for this recipe
- 8 strips of original bacon, diced small
- 4 Tbsp unsalted butter
- ½ tsp crushed aleppo pepper
- ¼ of a red onion, diced small
- 2 cloves garlic, minced
- 2 hass avocados (peeled, seeded, and mashed)
- ½ cup of diced pineapple * I used Dole canned pineapple
- ½ tsp salt (plus more for guacamole)
- ½ tsp ground black peppercorn (plus more for guacamole)
- ⅛ tsp garlic powder
- 3 Tbsp lime juice
- ½ tsp fresh oregano
- ½ tsp thyme, chopped small
- ½ cup fresh parsley, chopped
- Flour tortillas *I used Mission soft flour tortillas
- 1-2 scallions, chopped for garnish
- 1-2 roasted red pepper strips, chopped for garnish
To make the shrimp:
- In a sauté pan over medium heat, add 2 Tbsp of unsalted butter and the diced bacon. Stir often until the bacon starts to turn golden brown. Add the garlic, oregano, thyme, about ⅛ of the diced red onion, and the other 2 Tbsp of butter. Cook for 2-3 minutes.
- Now add the thawed dry shrimp. * I rinse and then dry the shrimp using a paper towel.
- Add the salt, ground black peppercorn, aleppo pepper, and 2 Tbsp of the lime juice. Stir to combine and cook for about 3-5 minutes or until the shrimp are bright and firm to the touch.
- Add ¼ cup of parsley and stir to combine. Take the sauté pan off the heat so the shrimp don’t overcook.
To make the guacamole:
Note: This is not a traditional guacamole recipe.
- In a small bowl add the mashed avocado, a sprinkle of salt, a sprinkle of black ground peppercorn, the remaining fresh parsley (¼ cup), the remaining lime juice (1 Tbsp), remaining red onion, and garlic powder. Add the diced pineapple, and fold all the ingredients together. Garnish with the chopped scallions and roasted red peppers.
Heat the flour tortilla as per the package instructions. Add the shrimp and a dollop of guacamole over the shrimp. I like to add extra pineapple, parsley and scallions over the completed dish. It just looks pretty…pretty delicious! 😉 Enjoy!