Georgetown rice and shrimp pie with bacon recipe


  • 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
  1. Preheat oven to 400°F. Spritz 2-quart shallow casserole with nonstick cooking spray and set aside.
  2. Melt bacon drippings in large heavy skillet over moderately high heat, add onion, and sauté, stirring occasionally, 8 to 10 minutes until nicely browned.
  3. 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.
  4. Scoop all into casserole and spread to edge. Lay bacon slices on top, not touching one another.
  5. Slide onto middle oven shelf and bake uncovered 30 to 35 minutes until bacon crisps and browns.
  6. Serve at once with a green salad or vegetable of your choice. I personally favor pole beans, broccoli, or asparagus.

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