Easy shrimp pilau
Plump, juicy shrimp swimming in a sea of rice seasoned with peppers, onion and bacon. Everyone will want seconds—maybe even thirds!
Photo by Gwénaël Le Vot
SERVES 6
6 slices bacon, cut in half-inch pieces
1 bell pepper, chopped
1 onion, chopped
1½ cups long-grain rice
Kosher salt
¼ teaspoon red pepper flakes
1 28-ounce can diced tomatoes
2½ cups seafood stock or clam juice (more if needed)
¼ cup chopped fresh parsley
2 pounds jumbo shrimp, peeled, deveined and tails removed
In a large pot or Dutch oven, over medium heat, cook bacon until crisp; remove to paper towel-lined plate. In the same pot, cook bell pepper and onion until soft, about 5–8 minutes. Add rice and cook, stirring occasionally, until transparent, about 5 minutes. Season with salt and pepper flakes. Add tomatoes, stock and parsley and stir. Cover and bring to a boil; lower heat to medium low and simmer for 20 minutes. Add additional stock if rice gets too dry.
Add shrimp to rice, cover and cook an additional 10 minutes. Stir in bacon and serve.
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