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Smokey shrimp cabernet



  • 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


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: