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- 500 g of shellless prawns
- 250 g minced bacon slices
- 1 tablespoon of oil
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon of chopped parsley
- 2 tablespoons soy sauce
- 3/4 cup white wine
- 3 tablespoons of butter
- 1 medium chopped onion
- 1 teaspoon thyme
- 1/2 teaspoon of sage
- 1 cup fresh breadcrumbs
- 4 beaten eggs
Cook the bacon in a pan lightly, remove it and keep it hot.
Add shrimp to pan juices, sauté until hot. Remove and place with the bacon.
To season the juices, add oil and heat, add the shallots, garlic, and parsley and cook for 1-2 minutes. Add the soy sauce and wine, bring to a boil, cover and simmer for 10 minutes.
Meanwhile, melt butter in skillet, add onion and sauté until transparent.
Add thyme, sage, salt and pepper, and breadcrumbs and cook, stirring continuously, for 3 minutes. Add the eggs and cook while stirring for 3 minutes.
Serve the bread mixture in the center of the plate and put the prawns around the outside. Pour over the wine sauce and top with bacon.
You won't need anything else with this one, the bread sauce is very abundant.