MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Rice w/Shrimp, Bacon & Corn
Categories: Seafood, Pork, Vegetables, Rice
Yield: 4 Servings

1 tb Oil
1 lb Peeled, deveined U-20
- shrimp; patted very dry
Salt & ground black pepper
4 sl Bacon
3 Ears corn
6 Scallions
1 c Grape tomatoes
+=OR=+
1 lg Chopped juicy tomato
4 c Cooked rice

Heat oil in large cast-iron skillet or other heavy
skillet over high heat. Season shrimp with salt and
pepper. Add to the hot oil in a single layer and sear
until browned, 1 to 2 minutes per side. Transfer to a
plate.

Turn heat down to medium-low and add the bacon in a
single layer. Cook, turning to evenly brown, until
crisp, about 10 minutes.

While the bacon browns, shuck the corn and cut off the
kernels. You should end up with about 3 1/2 cups. Thinly
slice the scallions and set aside some greens for
garnish. Cut the tomatoes in half. (If the bacon is done
cooking before you're finished slicing, remove the pan
from the heat for a moment.)

Drain the bacon on paper towels, leaving as much liquid
as possible in the skillet. Turn the heat up to
medium-high and add the corn, scallions, and a pinch of
salt to the skillet. Cook, stirring, until the scallions
just wilt, about 1 minute.

Add the rice and stir until well-mixed and heated
through, about 3 minutes. Press the rice evenly across
the bottom and up the sides of the pan. Let cook,
without stirring, as the rice and corn begin to crackle,
until you smell a toasty scent and the rice browns,
about 5 minutes. You can lift up a section of rice to
peek and see if a golden brown crust has developed.

Remove from the heat and divide the rice mixture among
four bowls, scattering the tomatoes, shrimp and
accumulated juices on top of each. (Alternatively, serve
rice directly from the pan, with tomatoes and shrimp on
top.) Season to taste with salt and pepper. Crumble the
bacon all over and garnish with the reserved scallions.

by Genevieve Ko

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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