Prep 15 mins
Cook 40 mins
This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa
- 1 1⁄2 cups long-grain white rice
- 1⁄2 lb sliced bacon, finely chopped
- 2 medium onions, finely chopped
- 1 teaspoon kosher salt, plus more if needed
- 3⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon fresh ground black pepper, plus more if needed
- 1⁄4 teaspoon ground cayenne pepper, plus more if needed
- 2 1⁄4 cups chicken broth, plus more if needed
- 1 (14 1/2 ounce) can diced tomatoes
- 2 teaspoons fresh lemon juice
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 lbs medium shrimp, shelled and deveined (40 count)
- 1⁄4 cup very finely chopped flat leaf parsley
- 1 lemon, cut into 6 wedges
- Rinse the rice well in cold running water and drain thoroughly.
- In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
- Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.