Jumbo shrimp, cooked in white wine and butter and tossed with tomatoes, bacon, chives and toasted croutons, provide a hearty meal to jazz up any mealtime.

Ingredients

• 3 cups day-old bread cubes (½" cubes)
• 1 cup diced bacon 
• 2 cups dry white wine
• 2 cups diced fresh tomatoes 
• 2 cups Sea Best Raw Shrimp, thawed, peeled and deveined
• 6 tablespoons butter, cubed
• Salt and freshly ground pepper to taste
• ¼ cup minced fresh chives

Directions

1. Preheat oven to 350˚F.
2. Place bread cubes in single layer on a baking pan. Bake for 6-8 minutes or until crispy; set aside.
3. Meanwhile, in a large saucepan over medium heat, cook diced bacon until crispy. Remove to paper towels to drain; set aside.
4. Carefully drain bacon drippings; add wine to pan. Bring to a boil; reduce heat. Cook wine until it is reduced by 25%.
5. Add tomatoes and Sea Best Raw Shrimp; cook for 3-4 minutes or until shrimp turn pink.
6. Remove from the heat. Gradually add butter cubes, one at a time, stirring until butter is melted. Season with salt and pepper.
7. Add the chives, and the reserved croutons and bacon; gently stir until coated.

Servings: 4