I bake my bacon. It just seems like more a of a hands off method, and the mess at the end may not be any smaller, but it seems like an out of sight, out of mind kind thing that makes me happy.

When I was done with our Sunday pound of pork, the pan, as always was covered with a thick layer of gooey grease. What to do with it? Throw it away? No chance! It's way too tasty.

My thought is that if I'm going to eat unhealthy things (my diet consists of a lot of chia and alkalanized water) I am going to get all over it. And like Guy Fieri says, "Fat is flavor!"

So, I threw this little piece together. Our guest who is staying with us for a few days recommended that we mass produce it and sell it nationwide, so apparently it tasted ok.

  • Leftover bacon grease from 1 pound of bacon
  • 1/2 sweet onion
  • 5 cloves garlic
  • 4 stalks celery
  • 1 potato
  • 3/4 pound 31-40 shrimp
  • 4 cups water
  • 3 bullion cubes
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 tsp pepper
  • 2 tsp cumin
  • roux
  • pasta of your choice

Chop and fry the vegetables in the bacon grease for 20-30 minutes on medium low. Boil the water and add bullion cubes. Add spices and broth to the sauce, bring to a simmer and add shrimp at the very end. Don't overcook the shrimp. It only needs a few minutes. It is done once it is stark white. Then, add roux to thickness of choice. Serve over pasta.