Bacon Coconut Shrimp is a bacon twist on a creamy Asian dish, the result is a yummy delight. A recipe from Seduction in the Kitchen.
Well, after my last recipe post of the Bistro Blue Cheese Stuffed Meatballs, I am overwhelmed by how many have asked that I do not change my writing style too much. So I am going to share why I thought I needed to change up my writing style. Truthfully it was because I had a chance to work with a company that has bakeware like cake pans. Well, they wrote me to say they felt my blog was not a good fit for them. Truthfully I could not figure why I wasn’t a good fit. I bake all the time, I even used their products.
It wasn’t just that, I get comments wrote on here, but at the same time I do not get comments. Even on the Facebook page, I don’t get a lot of comments on my posts. So the lack of interactions and then getting told by this bakeware company that my blog wasn’t a good fit for their product just made me start rethinking on how I write Seduction in the Kitchen.
After reading emails and the comment by Adam on the Bistro Blue Cheese Stuffed Meatballs, I realized you like the realness I write. So for now let’s see how Seduction in the Kitchen writes itself. You can start off writing a blog one way then soon the blog will start writing itself, wich can be different than how you intended it to be. This is a blog, it isn’t just about food, so can be a good marriage of both.
There are highs and lows of blogging, right now I think I am at a low. So to get out of the low, you need change. One thing you probably noticed is, the template changed. I liked my old template, it was nice, but I have wanted something a little more me.I found this template and just loved the whimsy of it.
Why change? Well, the old template I had a tech person look at it and it had errors, and I really don’t have money to have them fixed because truthfully it gets expensive to have a tech person fix errors. It was suggested to find a premade template. So I found this template and just loved the whimsy of it. A good template, if I could afford it, would be a marriage of this new template and my old template. They both have elements that I liked on each.
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I told you I had changes in mind for here. As I said, I welcome any ideas you have. Let me know your thoughts on this template, it isn’t set in stone. I am just trying it out right now. Speaking of change, at work we got Chinese food for lunch one day. I usually get, triple delight but I felt this need to switch it up. Sounds funny I always go for shrimp dishes at Chinese and even Mexican places. Anyway, looking at shrimp dishes I saw coconut mango shrimp on the menu. I decided to get it and it was amazing!
I decided I wanted to make my own version of this dish. I loved the mango addition. Truth be told I got all the ingredients for a recipe I found for coconut shrimp. Came back and realized I forgot the mango. You know why I figured I just add mango to this recipe. but the mango wasn’t on the list of ingredients and I admit I was stressed the day I went shopping for the ingredients and I plain old forgot.
I did not feel like fighting traffic to run back to the store, so I looked in the pantry to see what I had. I spotted a bag of bacon recipe pieces. It is already made crumbled bacon, you can find it in the salad aisle in a supermarket. It is one my go to shortcuts when I don’t feel like cooking up a few slices of bacon for a recipe.
Anyway, I decided, let go with that. They do say bacon makes everything better right? It is a gamble, you got the sweet coconut milk with the smokiness of bacon. Sweet and smokey do well together. There is always that one time it won’t do well together and this could be that time. It is a gamble, that is what food bloggers do when they come up with recipe ideas, they gamble. After the dish was made, I took a bite and found out the gamble did pay off. It was actually very good.
- 1 tablespoon peanut oil
- 1 lb jumbo shrimp peeled and de-veined
- 1 green onion chopped
- 1 tablespoon amaretto liqueur
- 1 cup ⁄2 coconut milk
- 1 cup ⁄4 heavy cream
- 1 tablespoons sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 tablespoon of Oscar Meyer's Bacon recipe pieces
- Heat the peanut oil in a frying pan over medium-high heat.
- Saute the shrimp for 2-3 minutes until they turn pink.
- Next, add green onion, and bacon pieces to the pan.
- Then slowly add the amaretto to it.
- Cook 1-2 minutes more until shrimp begins to caramelize, then Remove the shrimp from the pan and set aside.
- Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half which should take about about 5-8 minutes.
- Add shrimp back into pan along with the coconut and vanilla extracts.
- Let it simmer 1-2 more minutes more, serve it up and ENJOY!.