Subj : Shrimp Dishes We Love 13
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:32:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Rice w/Shrimp, Bacon & Corn
 Categories: Seafood, Pork, Vegetables, Rice
      Yield: 4 Servings
 
      1 tb Oil
      1 lb Peeled, deveined U-20
           - shrimp; patted very dry
           Salt & ground black pepper
      4 sl Bacon
      3    Ears corn
      6    Scallions
      1 c  Grape tomatoes
           +=OR=+
      1 lg Chopped juicy tomato
      4 c  Cooked rice
 
  Heat oil in large cast-iron skillet or other heavy
  skillet over high heat. Season shrimp with salt and
  pepper. Add to the hot oil in a single layer and sear
  until browned, 1 to 2 minutes per side. Transfer to a
  plate.
  
  Turn heat down to medium-low and add the bacon in a
  single layer. Cook, turning to evenly brown, until
  crisp, about 10 minutes.
  
  While the bacon browns, shuck the corn and cut off the
  kernels. You should end up with about 3 1/2 cups. Thinly
  slice the scallions and set aside some greens for
  garnish. Cut the tomatoes in half. (If the bacon is done
  cooking before you're finished slicing, remove the pan
  from the heat for a moment.)
  
  Drain the bacon on paper towels, leaving as much liquid
  as possible in the skillet. Turn the heat up to
  medium-high and add the corn, scallions, and a pinch of
  salt to the skillet. Cook, stirring, until the scallions
  just wilt, about 1 minute.
  
  Add the rice and stir until well-mixed and heated
  through, about 3 minutes. Press the rice evenly across
  the bottom and up the sides of the pan. Let cook,
  without stirring, as the rice and corn begin to crackle,
  until you smell a toasty scent and the rice browns,
  about 5 minutes. You can lift up a section of rice to
  peek and see if a golden brown crust has developed.
  
  Remove from the heat and divide the rice mixture among
  four bowls, scattering the tomatoes, shrimp and
  accumulated juices on top of each. (Alternatively, serve
  rice directly from the pan, with tomatoes and shrimp on
  top.) Season to taste with salt and pepper. Crumble the
  bacon all over and garnish with the reserved scallions.
  
  by Genevieve Ko
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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