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Creole | |
| 4 thick-cut bacon slices (about 6 oz.), chopped 2 cups chopped sweet onion (from 1 large onion) 1 1/2 cups chopped celery (about 2 large stalks) 1 cup chopped red bell pepper (from 1 medium bell pepper) 3 tablespoons minced garlic (4 to 6 large cloves) 1/2 teaspoon black pepper 3 teaspoons kosher salt, divided 1/2 cup dry white wine 2 (14.5 oz.) cans fire-roasted diced tomatoes, drained well 1/2 teaspoon crushed red pepper 7 cups seafood stock 3 cups uncooked basmati rice 3 tablespoons unsalted butter 1 1/2 pounds raw medium shrimp, peeled and deveined 1/4 cup chopped fresh flat-leaf parsley | |
| Step 1 Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven. Step 2 Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven’t begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes. Step 3 Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon. | |
Unrated | |
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