December 10, 2016
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Rice, White Rice, Vegetables, Peppers, Southern, Easy/Beginner Cooking, Weeknight Meals, Skillet, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Make it from a box more
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"I usually have everything I need to make this recipe at home, with the exception of the fresh shrimp. A quick run to the fish market and I'm ready. To speed things up, you can buy already peeled and deveined shrimp. Prep time listed includes peeling and deveining the shrimp yourself."
Peel and devein shrimp; set aside and keep chilled. (Or purchase your shrimp already peeled and deveined)
Cook bacon in a skillet until crisp; remove bacon, reserving drippings in the skillet. Crumble bacon and set aside.
Saute green pepper and onion in the reserved bacon drippings in the skillet for 2 to 3 minutes or until tender. Add garlic and cook another minute until fragrant.
Add tomatoes and water; bring mixture to a boil.
Add rice, salt, pepper, and thyme. Cover, reduce heat, and simmer 18 to 20 minutes.
Add shrimp; cover and cook an additional 10 minutes or just until shrimp turn pink and form a "C" shape and liquid is absorbed.
Sprinkle with bacon just before serving.
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