INSTRUCTIONS
1
In a large sauté pan, cook the bacon over medium heat until crisp. Remove bacon and set aside.
2
In bacon fat, sauté the onion until soft. Add chili flakes, tomatoes, half of the parsley and salt and let cook stirring often for 3 more minutes.
3
Add seafood stock and rice, stirring to combine. Bring to a boil, then cover, and lower heat to a simmer. Simmer for 20 minutes.
4
Remove lid and fluff rice. Add uncooked peeled shrimp and toss with hot rice.
5
Remove from heat and place lid back on pan. Let sit for 10 minutes, allowing the steam from the rice to gently cook the shrimp.
6
To serve, toss with the reserved crisp bacon and the rest of the parsley.
Reviews
It lóok good and easy to make I got to try it
- Joann
This is delicious! I’ve made it with and without the shrimp and everyone in my family loves it!
- Carin
