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.