Wednesday, December 31, 2003

Fry up two slices of bacon, set them aside to drain. Dump a bunch of mushrooms and garlic in the grease, cook. Dump shrimp in, sautee until pink. (If the shrimp have a lot of water in them and it cooks out, drain the pan.) Crumble bacon and add it back to the pan, add about 1/2 cup white wine, 1/4 cup heavy or whipped cream.  Optional:  add 1-2 tbs. of capers.  Simmer (stirring frequently) until thick. Serve over pasta.