MSGID: 1:396/45.0 673f7ac4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crispy Rice w/Shrimp, Bacon & Corn   
    Categories: Seafood, Pork, Vegetables, Rice   
         Yield: 4 Servings   
       
         1 tb Oil   
         1 lb Peeled, deveined U-20   
              - shrimp; patted very dry   
              Salt & ground black pepper   
         4 sl Bacon   
         3    Ears corn   
         6    Scallions   
         1 c  Grape tomatoes   
              +=OR=+   
         1 lg Chopped juicy tomato   
         4 c  Cooked rice   
       
     Heat oil in large cast-iron skillet or other heavy   
     skillet over high heat. Season shrimp with salt and   
     pepper. Add to the hot oil in a single layer and sear   
     until browned, 1 to 2 minutes per side. Transfer to a   
     plate.   
        
     Turn heat down to medium-low and add the bacon in a   
     single layer. Cook, turning to evenly brown, until   
     crisp, about 10 minutes.   
        
     While the bacon browns, shuck the corn and cut off the   
     kernels. You should end up with about 3 1/2 cups. Thinly   
     slice the scallions and set aside some greens for   
     garnish. Cut the tomatoes in half. (If the bacon is done   
     cooking before you're finished slicing, remove the pan   
     from the heat for a moment.)   
        
     Drain the bacon on paper towels, leaving as much liquid   
     as possible in the skillet. Turn the heat up to   
     medium-high and add the corn, scallions, and a pinch of   
     salt to the skillet. Cook, stirring, until the scallions   
     just wilt, about 1 minute.   
        
     Add the rice and stir until well-mixed and heated   
     through, about 3 minutes. Press the rice evenly across   
     the bottom and up the sides of the pan. Let cook,   
     without stirring, as the rice and corn begin to crackle,   
     until you smell a toasty scent and the rice browns,   
     about 5 minutes. You can lift up a section of rice to   
     peek and see if a golden brown crust has developed.   
        
     Remove from the heat and divide the rice mixture among   
     four bowls, scattering the tomatoes, shrimp and   
     accumulated juices on top of each. (Alternatively, serve   
     rice directly from the pan, with tomatoes and shrimp on   
     top.) Season to taste with salt and pepper. Crumble the   
     bacon all over and garnish with the reserved scallions.   
        
     by Genevieve Ko   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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