Description:

Quick and easy! An authentic taste of down-home Carolina Cuisine for your family's meal! Great dish to bring to pot-lucks or serve on buffet tables!

Source:

S. Chokel

Serves/Makes:4

Ingredients

• 1 cup (225 ml) bacon, uncooked and diced
• 1 small onion, minced
• 2-1/2 cups (600 ml) canned whole tomatoes, hand crushed and broken-up
• 1 cup (225 ml) uncooked long grain white rice
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 cups (475 ml) raw shrimp, peeled and deveined
• grated parmesan cheese

Preparation

• Grease an ovenproof casserole dish, and set it aside.
• In a heavy bottomed large skillet, fry the diced bacon until it is crisp, and save the fat, remove the bacon, and set it aside.
• Add the minced onion to the bacon fat until it is beginning to turn limp, but not browned.
• Then, add the tomatoes, rice, salt, and pepper to the onion. Place on very low simmering heat for about 30 minutes, until the rice cooks.
• Then, remove the skillet from the heat, stir in the raw shrimp and the cooked bacon and blend them in.
• Next, turn the shrimp and rice mixture into the casserole dish and place in a 350 degree (175 C.) oven for about 15 to 20 minutes, until the shrimp are cooked.
• Serve with a good quality grated parmesan cheese sprinkled on top.

Comments

Hint: This is delicious with 1/2 cup of finely chopped green pepper added-in with the onion if you like the added flavor of peppers. Also, my family likes this with generous drops of red pepper sauce added to the tomatoes.