Shrimp and Crazy Rice

 

For most people, life seems to move at a breakneck pace. It takes effort to prepare a home-cooked dishes seven days a week.

But a one-pot meal can be your new best friend.

So, the next time you're overworked or feeling puckish, make Shrimp and Crazy Rice.

 

This recipe is similar to jambalaya, but when Bandwidth was small, he named it "Crazy Rice."
In his childish mind, he thought "wild" rice was synonymous with "wild and crazy." :-)

SHRIMP AND CRAZY RICE
Serves 4 to 6

18 fresh shrimp
1 package Kielbasa, cut into 1/2-inch chunks
1/2 cup basmati or long-grain (white) rice
1/4 cup wild rice
chicken stock
3 tablespoons butter
3 slices applewood smoked bacon
1/2 Vidalia onion, chopped
3 celery stalks, chopped
1/4 teaspoon minced garlic
3/4 cup chopped fresh tomatoes (and 1/8 to 1/4 cup for garnish)
Tabasco (to taste--optional)
Lemon juice
sea salt and freshly ground pepper (to taste)
Worcestershire Sauce
garnish: flat-leaf parsley or chopped green onions


If your shrimp are frozen, defrost and rinse with lemon water. Set aside.
Find a heavy saucepan and prepare the white rice according to directions,
using chicken stock instead of water. In a separate sauce pan, prepare wild rice
according to directions, substituting chicken stock instead of water.
Fry bacon in a cast iron skillet. Remove cooked bacon and sautée  shrimp until lightly browned.
Don't overcook or they will be tough--I cook shrimp about 3 minutes on each side,
but I am terrified of shellfish poisoning (some foods terrify me quite easily).

Remove shrimp from the pan and set aside (I put mine over the bacon--never miss
an opportunity to add flavor!). Place the kielbasa chunks in the pan and sautée on
both sides. Remove from the pan and set aside. Now add celery and onions;
sautee until they're tender and translucent. Add garlic and sautee
(don't burn it) a minute or two.

Pour in 1/4 cup chicken stock, then add the rice (white and wild) and blend.

Add tomatoes and kielbasa. Blend.

Season the mixture to taste--salt, pepper, Tabasco (optional), Worcestershire
(I used 1 1/2 teaspoons of Bandwidth's homemade sauce).
I always add a few drops of lemon juice, too. If the mixture is too thick, add more
chicken stock (a few tablespoons at a time--if you add too much, just reduce over a low flame).

You can add or subtract any herbs or spices--be creative. If you'd rather not use bacon
or kielbasa, a cut-up Deli chicken makes a delicious (and super fast) substitute.

Crumble bacon and add to the veggie/rice/kielbasa mixture. Arrange sautéed shrimp
on top of rice. Sprinkle chopped fresh tomatoes, bacon, and green onions on top. 
Cover and cook for 5 minutes over a very low flame. Remove cover, garnish, and serve.

Serve with a salad, cornbread, and lemony sweet tea.

**Tip: To clean your cast iron skillet, add a handful of Kosher (or any large-grained) salt to the empty pan and gently
scrub with a wadded up paper towel. You can rinse the pan, but QUICKLY and THOROUGHLY
dry it. Dab a little oil onto another paper towel and run it around your pan, sides and bottom.

 

Need a Printable Recipe? Click HERE.

 

 

Thank you for visiting Rattlebridge.