This one's for Ted

There is a story behind this no name dish so bear with me.  I was at the YMCA and forgot my Ipod so I was watching Food Network. I know, kind of weird to watch Food Network while working out.  Anyway, I didn't have any sound b/c there was no way I was going to use a pair of loaner headphone *gross*  Rachael Ray was making something with shrimp and bacon and while I'm not a huge RR fan, you can't go wrong with shrimp and bacon.  I tried to find the recipe online, but failed.  I did, however, find a similar recipe on Rachael's website so I used part of it and made the rest up.

My father-in-law happened to be by and was looking at my notes for this dish.  As he was leaving he said he wouldn't mind stopping by later if that was what I was making for dinner. So this one's for Ted!  Maybe I'll call it Ted's Shrimp.

What you will need: 2lb shrimp (I bought frozen, but if you want fresh go ahead and splurge), juice of one lemon, 1/4 cup parsley, 2 tsp paprika, 2 tbsp olive oil, 4 cloves garlic (minced), 1/2 lb bacon, 1 package mushrooms (sliced), 1/4 red onion (chopped), box of couscous or dirty rice

Marinate the shrimp (defrosted) in the lemon juice, olive oil, garlic, parsley and paprika.  Meanwhile cut the bacon into pieces and saute until cooked. If you have a lot of grease, drain some off so you are left with a few tablespoons.  Add the onion and mushrooms and cook until they are tender.

At this point you can start cooking your couscous.  If you're doing a dirty rice mix, check the package.  The Zatarain's brand that I make usually takes 30 minutes.

Next, dump the marinaded shrimp in the pan.  I dumped all the juices in with it and it made a nice little sauce. If you're using frozen shrimp, it usually comes precooked so you don't have to cook this long at all.  Just until the shrimp are a nice pink/orange color.  I served this on top of the couscous and with steamed pea pods.