2 slices bacon, chopped
1 small red onion, diced medium
2 cloves garlic, chopped
4 plum tomatoes, diced, or 1 15 oz can fire roasted diced tomatoes
8 oz cooked shrimp
2 teaspoons chopped fresh rosemary
sea salt and black pepper to taste
- Fry bacon in a cast iron pan over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Pour off some of the bacon fat if desired and reserve for another use.
- Add onion and rosemary to pan and sauté until onion starts to brown, about 4 minutes. Toss in garlic and stir for 1 minute. Add tomatoes and cook, stirring, until tomatoes soften and heat through, about 5 minutes. Add shrimp, reserved bacon, salt and pepper and cook 2 more minutes. Serve over pasta or polenta.