Crispy Rice with Shrimp, Bacon, and Summer Veggies 

  Very summery and tasty. It was a win with my two year old, and let’s face it…these days he’s really the only judge that matters. I didn’t think I’d like the raw tomatoes but it really does add a juicy pop of flavor and the acidity cuts the bacon grease. I highly recommend fresh ingredients when possible. Fresh shrimp and veggies makes a huge difference. 
 Adapted from this NYTimes recipe. 
INGREDIENTS

  • 1lb peeled and de-veined shrimp (small) 
  • 4 slices of bacon
  • 2 ears of corn or 1 10oz package frozen
  • 1 small zucchini, diced
  • 1 large tomato or 1 cup grape tomatoes, diced
  • 2 stalks of green onion, minced
  • 3 cups left over rice
  • paprika
  • garlic salt

INSTRUCTIONS

  1. Defrost corn. (and rice if you store left over rice in the freezer like I do). Dice zucchini, tomatoes. Mince green onion. 
  2. Place bacon in a large, cold skillet (cast iron holds heat better for this recipe!) and heat on medium high. Turn often and slowly render the fat. Remove and set bacon aside on paper towels to drain. Drain some of the fat and set aside. Chop bacon once cool. 
  3. In left over bacon fat, saute shrimp. Season with garlic salt and paprika. Remove and set aside. 
  4. Add more bacon fat if needed. Saute corn and zucchini and a handful of green onions ~1min or until just soft. Add rice and bacon and mix. Season generously with more garlic salt. Add bacon fat if it gets dry. 5-10min. 
  5. Once rice is warmed through, push rice into bottom of the pan and up the sides. Continue to cook over medium high heat. This will create the crust. Wait for the pop and sizzle of the corn and rice mixture. Should smell toasty. ~5min. Cast iron pans make better crust! You can always lift up an edge to check if the rice is browning. 
  6. Top with tomatoes and shrimp and a sprinkling of more green onions. Serve in pan. 

  

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