Shrimp and Rice Skillet Dinner

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
  • Meanwhile, chop bacon and vegetables. Saute in a large skillet with butter.
  • Add tomatoes, bay leaf, and parsley. Cover and simmer until vegetables are almost, but not quite, cooked to your liking. Add a few tablespoons water, as needed to keep everything moist.
  • Wash shrimp. If they smell "fishy", soak for 5-10 minutes in salty ice-water, then rinse and drain.
  • Add shrimp to skillet. Cover and cook on medium heat 3-5 minutes, depending on size of shrimp. Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color. Do not overcook, as this will make the shrimp shrink and become tough.
  • Stir in lemon juice and cooked rice. If mixture looks too dry, add a few tablespoons of water. Season to taste with hot sauce and salt.
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