- Yield: 4 Servings
- 3 tablespoons bacon drippings or vegetable oil
- 1 large yellow onion, coarsely chopped
- 1½ pounds shelled and deveined raw medium-size shrimp
- 1 can (14.5 ounces) diced tomatoes, with their liquid plus enough water to total 2 cups
- 1 teaspoon sweet paprika
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt, or to taste
- 1⁄4 to 1⁄2 teaspoon ground hot red pepper (cayenne), depending on how hot you like things
- 3⁄4 cup long-grain rice, cooked according to package directions until fluffy-dry
- 4 slices lean richly smoky bacon
How to Make It
- Preheat oven to 400°F. Spritz 2-quart shallow casserole with nonstick cooking spray and set aside.
- Melt bacon drippings in large heavy skillet over moderately high heat, add onion, and sauté, stirring occasionally, 8 to 10 minutes until nicely browned.
- Add shrimp and stir-fry 2 to 3 minutes just until pink. Add tomatoes, paprika, Worcestershire, salt, and cayenne, and bring to a simmer. Remove from heat and fold in rice.
- Scoop all into casserole and spread to edge. Lay bacon slices on top, not touching one another.
- Slide onto middle oven shelf and bake uncovered 30 to 35 minutes until bacon crisps and browns.
- Serve at once with a green salad or vegetable of your choice. I personally favor pole beans, broccoli, or asparagus.