For dinner this week, Jeff and I are just using up what we have in our freezer. We happened to have a bag of pre-cooked, washed, de-veined shrimp available that we thought would suit our needs. The cool thing is that we only had to thaw them out (and rinse them) in order for them to be ready to eat.
I am not much of a sea-food fan, but shrimp has long been the exception. Still, I wanted to make sure that this would be a meal and not just a tasty snack, so.. what makes everything better? BACON!
We would take half-pieces of bacon and wrap them around the shrimp, dip it in cocktail sauce and revel in the salty-shrimpy goodness. The pineapple was frozen at the peak of freshness and thawed out for just such an occasion. I was skeptical of whether or not the fresh-frozen-thawed pineapple would be any good, but it actually maintained it’s textural integrity after thawing in the refrigerator overnight. It tasted so sweet and was the perfect counter-note to the bacon + Shrimp. This meal came together in only as long as it took to cook up the bacon 🙂