Foodie Friday -- October 17

Welcome to Foodie Friday.

 

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

This recipe is similar to a jambalaya recipe from my beloved homeplace, Lousiana. When Bandwidth was small, he named it "Crazy Rice." 

 

Printable Recipe

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 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. 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. 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).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.

 You can add or subtract any herbs or spices--be creative. If you'd rather not use bacon,
chicken makes a delicious substitute.

**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.

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Last week's most-viewed recipe was Gluten Free A to Z's  Detox Soup.

 

 Luv a Bargain's   procedure for cleaning a Crockpot was the second most-viewed post.

The third most-viewed recipe was Lulu's Musings Apple Dapple Cake.

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A sudden bout of arthritis in my left hand has made typing and writing a challenge, so I'll get right to Foodie Friday.

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Have a great weekend.