Mama likes to serve peppered shrimp in their jackets, and we’ve been improvising on her recipe for years. But for simple weeknight meals, we like to buy shelled shrimp. They’re easier to eat that way, and faster to cook. Here, we sauté them with mushrooms, which Bobby is fond of, and bacon (you can guess who thought of adding that!).

　　

Ingredients

serves 4

　　5 slices bacon (about 5 ounces), diced

　　10 ounces mushrooms, sliced

　　1 green bell pepper, seeded and diced

　　1/4 cup sliced scallions (white and light green parts)

　　1 pound large shrimp, peeled and deveined

　　1/2 teaspoon salt

　　3/4 teaspoon freshly ground black pepper

　　Tabasco or other hot sauce to taste

　　

Step 1

Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.

　　

Step 2

Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.