Shrimp with buckwheat and bacon
Description
The recipe won't take much time. In a medium saucepan, bring 4 1/2 cups of water to a boil over high heat; season with salt and pepper. Add the grain, reduce heat to medium. Cover and simmer, stirring occasionally, until the porridge becomes creamy and tender, about 30 minutes. Stir the porridge with butter. While the grain is cooking, fry bacon slices in a large skillet over medium heat until browned, 4 to 6 minutes. Using a slotted spoon, transfer bacon to paper towels and let drain. Add onion and garlic to the fat in the skillet; season with salt and pepper. Cook, stirring, until onion becomes soft and browned, 8 to 10 minutes. In a shallow skillet, place tomatoes, their juice, and 1/4 cup of water; bring to a boil. Add shrimp and cook, stirring, 2 to 4 minutes. Add hot sauce. Top the porridge with vegetables, bacon, and shrimp; serve immediately. Serve hot.