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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
5 slices of bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tsp chopped garlic
2 (14.5 oz) cans of diced tomatoes, undrained
1 (10 oz) can of Rotel tomatoes, undrained
1/2 tsp sugar
2 cups uncooked rice
2-1/2 cups chicken broth
1/2 tbsp Cajun/Creole seasoning, or to taste
Couple dashes of hot sauce
Salt and pepper, to taste
1 tbsp canola oil
Old Bay seasoning
1-1/2 to 2 lbs small, raw shrimp, peeled and deveined
Preheat the oven to 350. Spray a 3.5 quart baking dish with non-stick spray and set aside.
In a large skillet, use kitchen shears to cut bacon directly into skillet, and cook over medium high heat until slightly crispy. Remove with a slotted spoon to a paper towel to drain. To the rendered fat, add the onion, bell pepper and celery. Cook over medium heat until tender; add the garlic and cook another couple of minutes. Stir in the tomatoes, with their liquid, and the sugar; bring to a boil. Add the rice and the chicken broth, return to a boil, reduce heat, cover and simmer for 10 minutes. Add the Creole seasoning and hot sauce; taste and adjust seasonings, adding salt and pepper as needed. Add the bacon. Stir and transfer to the prepared baking dish, cover tightly with a lid or two layers of aluminum foil and bake at 350 degrees for about 45 minutes to an hour, or until liquid is absorbed and rice is tender. Can also finish on the stovetop if preferred.
Remove from oven and let stand. Heat canola in a skillet over high heat. Sprinkle the shrimp with Old Bay, add to the hot oil and stir fry quickly, stirring constantly, just until shrimp turn pink and are no longer translucent. Spoon red rice onto the plate and top each serving with a serving of shrimp, including some of the pan juices from the shrimp.
For a Southwestern Flair: Add 1 tsp cumin and 1/2 tbsp chili powder.
Make it Mexican: Add one small hot chile, like a serrano or jalapeno, seeded, ribs removed, and finely chopped.
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SOUTHERN RED RICE WITH SHRIMP
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
5 slices of bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tsp chopped garlic
2 (14.5 oz) cans of diced tomatoes, undrained
1 (10 oz) can of Rotel tomatoes, undrained
1/2 tsp sugar
2 cups uncooked rice
2-1/2 cups chicken broth
1/2 tbsp Cajun/Creole seasoning, or to taste
Couple dashes of hot sauce
Salt and pepper, to taste
1 tbsp canola oil
Old Bay seasoning
1-1/2 to 2 lbs small, raw shrimp, peeled and deveined
Preheat the oven to 350. Spray a 3.5 quart baking dish with non-stick spray and set aside.
In a large skillet, use kitchen shears to cut bacon directly into skillet, and cook over medium high heat until slightly crispy. Remove with a slotted spoon to a paper towel to drain. To the rendered fat, add the onion, bell pepper and celery. Cook over medium heat until tender; add the garlic and cook another couple of minutes. Stir in the tomatoes, with their liquid, and the sugar; bring to a boil. Add the rice and the chicken broth, return to a boil, reduce heat, cover and simmer for 10 minutes. Add the Creole seasoning and hot sauce; taste and adjust seasonings, adding salt and pepper as needed. Add the bacon. Stir and transfer to the prepared baking dish, cover tightly with a lid or two layers of aluminum foil and bake at 350 degrees for about 45 minutes to an hour, or until liquid is absorbed and rice is tender. Can also finish on the stovetop if preferred.
Remove from oven and let stand. Heat canola in a skillet over high heat. Sprinkle the shrimp with Old Bay, add to the hot oil and stir fry quickly, stirring constantly, just until shrimp turn pink and are no longer translucent. Spoon red rice onto the plate and top each serving with a serving of shrimp, including some of the pan juices from the shrimp.
For a Southwestern Flair: Add 1 tsp cumin and 1/2 tbsp chili powder.
Make it Mexican: Add one small hot chile, like a serrano or jalapeno, seeded, ribs removed, and finely chopped.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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