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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