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1
Cook the bacon on a frying pan until brown and crisp. Set aside on paper towel to blot out grease. Cut bacon into small pieces or tear it with your hands.
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2
Caramelize onion over medium heat (this takes about 8 minutes) until onion is soft and brown and sweet to taste.
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3
Add garlic and tomatoes. Season with vinegar, brown sugar, paprika and chili powder. Simmer for another 8 minutes for all the flavors to mix. Add kahlua and stir mixture. It will slowly thicken over 3 minutes.
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4
Add bacon bits and stir around. Simmer for 3 minutes until jam is thick and caramelized.
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5
Add cooking wine to shrimp in the pan. Pan sear shrimp with canola oil for 2-5 minutes, until shrimp turns pink throughout (that can happen very fast). Salt and pepper to taste.
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6
Add bacon jam to shrimp and mix thoroughly on low heat, for 1 minute. Turn heat off.
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7
In a separate pot, boil 3-4 cups of water. When water is boiled, add cream of wheat bit by bit and stir constantly. Keep stirring while water is boiling for 4 minutes until cream of wheat has thickened into almost a paste. Turn heat to low, simmer cream of wheat for another 4 minutes while stirring occasionally. It should thicken some more. Turn off heat when you're happy with the consistency.
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8
Serve bacon jammed shrimp over cream of wheat. Enjoy every bite!
