We recently resurrected an old recipe from our early marriage that was based on shrimp and Bacon Thins crackers. However, our eating habits have changes so much (gluten free/dairy free) that we experimented with some substitutions and developed this delicious Shrimp and Bacon Panko dish that is so much healthier and tastier than the original.
Jeff & Theresa
Shrimp in Bacon Panko (Gluten Free)
20 oz shrimp, thawed, deveined, tails removed and rinsed (we prefer “15 count” shrimp)
1 cup Ghee (clarified butter)
2 Tbsp fresh chives
1 tsp onion powder
1 tsp white pepper
5 bacon slices
1 1/2 cups Gluten Free Panko bread crumbs
Cook the bacon can cut them into tiny pieces. This should produce approximately 1/3 cup.
Combine the bacon with the Gluten Free Panko.
Combine the melted Ghee, chives, onion powder and white pepper in a bowl.
Toss the shrimp in the seasoned Ghee before rolling and pressing each shrimp in the the Bacon Panko.
Layer the shrimp in an 8″ (1 1/2 quart) casserole dish.
Add any menaining bread crumbs to the ghee mixture and sprinkle over the shrimp.
Bake for 12 minutes at 350 degrees.