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Ingredients
US|METRIC
8 SERVINGS
- 1/4 lb. bacon (thick cut, chopped)
- 1 onion (medium, thinly sliced)
- 1 1/2 lb. uncooked small shrimp
- 1/4 tsp. crushed red pepper flakes
- 1 jar bertolli vineyard premium collections fire roasted tomato with cabernet sauvignon sauce
- 1 cup chicken broth
- 1 loaf french bread (thinly sliced and toasted)
- grated Parmesan cheese (shaved)
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Directions
- Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
- Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium480mg20% |
| Potassium140mg4% |
| Protein9g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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