Carolina Red Rice with Shrimp and Bacon

This Carolina Red Rice with Shrimp and Bacon is comfort food, pure and simple.

Carolina Red Rice with Shrimp and Bacon
 
Yields: 6 servings
Ingredients
  • 6 slices bacon
  • 1⁄2 cup chopped yellow onion
  • 1⁄2 cup chopped green bell pepper
  • 1⁄2 cup chopped celery
  • 2 cloves garlic, minced
  • 2 cups Fresh Tomato Sauce
  • 1 1⁄2 cups Carolina Gold or basmati rice
  • 1 1⁄4 cups chicken broth, divided
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons hot sauce
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 2 bay leaves
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1 cup chopped seeded tomato
  • Garnish: fresh thyme, chopped fresh parsley
  • Lemon wedges, to serve
Instructions
  1. In a medium cast-iron Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan; let drain on paper towels. Increase heat to medium-high; add onion, bell pepper, and celery. Cook, stirring occasionally, until lightly browned, approximately 4 minutes. Add garlic; cook 1 minute.
  2. Add 2 cups Fresh Tomato Sauce, rice, 1 cup broth, thyme, hot sauce, salt, pepper, and bay leaves to pan; bring to a boil. Cover, and reduce heat to medium-low. Simmer until rice is almost tender, approximately 20 minutes.
  3. Gently stir in shrimp, tomato, and remaining 1⁄4 cup broth, if needed. Cover, and cook until shrimp are pink and firm, approximately 5 minutes. Remove bay leaves, and discard. Crumble bacon, and sprinkle over shrimp mixture. Garnish with thyme and parsley, if desired. Serve with lemon wedges.

 

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