Shrimp and Smoked Pork

If you have not been to Bende (to the right under “sites I love”) you really should check it out. They have lots of really lovely things. Among my many favorite is their smokes pork loin. It traditionally is sliced thin and served as part of a cold plate (with other meats and cheeses). I will often use it to cook with. It is super smoky and imparts a wonderful flavor, however it is a super lean cut of meat. I would tell you a really good smoky bacon would be a good substitute, but cook the bacon and blot prior to putting in the sauce.


3 tbs smoked pork lion (or smoky bacon)
½ onion sliced
2 tbs butter
½ lb shrimp cleaned and chopped into bite sized pieces
1tbs olive oil
1 red bell pepper diced small
1 cup dry white wine
2tbs flour
1 c. half and half
½ lb pasta
1/8 tsp nutmeg
Pinch of sugar
Salt and pepper
Squeeze of lemon (if you have it)

In a pan heat butter and oil.
Add onion and loin.
Sauté for 10 minutes.
Add flour and stir to coat, then add wine, shrimp and bell pepper. Cook for 5 minutes.
Add bell pepper and cook. It should be thick.
Add half and half , nutmeg, sugar, salt and pepper (I suggest a lot of pepper). Cook about 3-5 more minutes to heat half and half and thicken just a bit. Toss with pasta and squeeze a little lemon over.