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MailTribune.com
  • Bacon-Fat Fried Shrimp

    ready in: 30 minutes
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  • 3 cups precooked brown rice
    2 slices bacon
    2 large fennel bulbs, chopped in 1/2-inch dice, a few fronds chopped and reserved for garnish
    1/4 teaspoon plus a pinch of salt, divided
    1/2 red bell pepper, chopped in 1/4-inch dice
    1 pound jumbo shrimp, peeled and deveined
    1/2 cup white wine
    Heat the rice according to package directions.
    Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, for 8 minutes. Transfer bacon to a paper towel to cool and drain, leaving fat in skillet.
    Add the fennel to skillet, stirring to coat with bacon fat. Season with a pinch of salt. Cook until just starting to soften; 3 minutes. Stir in the red bell pepper and cook for 3 minutes. (Vegetables should remain tender-crisp.) Add the shrimp in a single layer; season with the 1/4 teaspoon salt. Cook, turning once, until just cooked through, 5 minutes.
    Pour the wine into skillet; lower heat to a simmer. Crumble bacon into skillet, stir and cook just to heat through. Serve shrimp and vegetables over rice. Garnish with chopped fennel fronds.
    Makes 4 servings.
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