Red Chile Rice With Shrimp And Bacon Recipes

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CRISPY RICE WITH SHRIMP, BACON AND CORN



Crispy Rice With Shrimp, Bacon and Corn image

This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it's no longer hot. The starch in sticky short-grain rice, together with the corn's starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you'd like.

Provided by Genevieve Ko

Categories     dinner, quick, weekday, weeknight, grains and rice, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound peeled and deveined shrimp, patted very dry
Kosher salt and ground black pepper
4 strips bacon
3 ears corn
6 scallions
1 cup grape tomatoes, or 1 large chopped juicy tomato
4 cups cooked rice

Steps:

  • 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.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 12 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1027 milligrams, Sugar 7 grams, TransFat 0 grams

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY



Red Chili Shrimp Stir-fry Recipe by Tasty image

Here's what you need: large shrimp, red bell pepper, red pepper flakes, low sodium soy sauce, sesame oil, salt, green onion

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 lb large shrimp, peeled and deveined
1 red bell pepper, diced
½ teaspoon red pepper flakes
1 tablespoon low sodium soy sauce
2 tablespoons sesame oil
½ teaspoon salt, divided
¼ cup green onion, sliced, for topping

Steps:

  • Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
  • Pour in the shrimp and season with ¼ teaspoon of the salt.
  • Fry the shrimp for 1 minute on each side.
  • Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
  • Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
  • Add in the soy sauce and sauté about 1 more minute.
  • Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
  • Divide the mixture evenly between 4 bowls and top with green onion.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 23 grams, Sugar 2 grams

BACON, EGG AND SHRIMP FRIED RICE



Bacon, Egg and Shrimp Fried Rice image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons peanut or vegetable oil
3 eggs, lightly beaten
4 ounces pancetta or bacon, diced
1 clove garlic, minced
1 teaspoon peeled and grated fresh ginger
4 ounces bay shrimp
4 ounces fresh or frozen peas (about 3/4 cup)
2 cups cooked jasmine rice (preferably day old)
1 tablespoon light soy sauce
1 teaspoon toasted sesame oil
Sea salt and freshly ground white pepper
2 scallions, chopped

Steps:

  • Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

MELLOW RED CHILE SALSA WITH SWEET GARLIC AND ROASTED TOMATOES



Mellow Red Chile Salsa with Sweet Garlic and Roasted Tomatoes image

Provided by Rick Bayless

Categories     Sauce     Garlic     Tomato     Broil     Super Bowl     Vegetarian     Hot Pepper     Fall

Yield Makes 2 1/2 cups

Number Of Ingredients 9

4 dried New Mexico chiles (1 1/3 ounces)
3 medium plum tomatoes (1/2 pound)
1/2 small white onion, sliced 1/4 inch thick (2 ounces)
1/2 head garlic cloves, peeled
1/4 teaspoon dried oregano, preferably Mexican
1 1/2 tablespoons cider vinegar
about 1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon sugar (optional)

Steps:

  • Heat the broiler. Pull the stems off the dried chiles, tear them open and shake out the seeds (if you prefer a salsa with a more refined texture, be sure to remove all the seeds). Place in a bowl, cover with hot tap water and lay a plate on top to keep them submerged.
  • Lay the whole tomatoes on a broiler pan or baking sheet. Set as close to the boiler as your oven allows and broil for about 6 minutes, until darkly roasted and blackened in spots - the tomato skins will split and curl. With a pair of tongs, flip over the tomatoes and roast them for another 6 minutes or so, until they are soft and splotched with dark spots. Set aside to cool.
  • Turn the oven down to 425 degrees. Separate the onion into rings and, on a pan or baking sheet, combine it with the garlic. Set in the oven. Stir carefully every few minutes, until the onions are soft and beautifully roasted (don't worry if some of the edges char) and the garlic is soft and browned in spots, about 15 minutes total.
  • If you're not inclined toward rustic textures in your salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached; catch the flavorful juices on the baking sheet as you work, so as not to waste any of them. By now the chiles should be soft (to catch them at the perfect stage of rehydration - before they've lost much flavor into the water - soak them no longer than 30 minutes); drain. In a blender or food processor, combine the drained chiles with the tomatoes and their juice. Process to a fairly smooth puree - chile skins are tough, so you want to make sure they are chopped up enough. Scrape two-thirds of the puree into a large bowl. Roughly chop the onion and garlic, then add them to the blender containing the rest of the chile-tomato mixture. Pulse repeatedly until all is moderately finely chopped. Scrape down the sides from time to time to keep everything moving evenly; if the mixture just won't move through the blades, add a little water to loosen it up. Scrape the puree into the bowl. Stir in the oregano and vinegar, then add enough water to give this salsa a lightly consistency.
  • Taste and season generously with salt - this is a condiment, remember. Taste again and add a little sugar if you think it's necessary to balance any lingering bitterness in the chiles. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

RED CHILE RICE WITH SHRIMP AND BACON



Red Chile Rice with Shrimp and Bacon image

Provided by Rick Bayless

Categories     Pork     Rice     Shellfish     Bake     Super Bowl     Dinner     Buffet     Bacon     Shrimp     Hot Pepper     Fall     Poker/Game Night     Cilantro     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

4 thick slices smoked bacon, cut into 1/2 inch pieces
2 cups rice, preferably medium grain
2 cups Mellow Red Chile Salsa
1 1/2 cups hot rich-tasting chicken broth or hot water
1/2 teaspoon salt
4 green onions, sliced crosswise 1/4 inch thick
1 pound medium-large (about 24) shrimp, peeled and deveined
1/2 cup chopped fresh cilantro

Steps:

  • Heat the oven to 350 degrees. In a 3-quart ovenproof saucepan, cook the bacon over medium heat, stirring, until crispy and brown, about 5 minutes. Remove with a slotted spoon, leaving behind the fat (you'll need a generous tablespoon to fry the rice). Set the crisp bacon aside. Add the rice to the pan and cook, stirring, until lightly browned, about 5 minutes.
  • Add the salsa and stir for 1 minute, then add the broth, salt and green onions. Bring to a boil, stir once, cover tightly and bake for 25 minutes. Remove from the oven.
  • Uncover and lay the shrimp on top of the rice mixture; re-cover and bake until the shrimp is opaque, 7 to 10 minutes. Sprinkle with the cilantro and crispy bacon, mix everything thoroughly with a fork and serve.

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Top Asked Questions

How to make crispy rice with shrimp, bacon and corn?
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.
What's the best way to cook red chili shrimp?
Sauté the shrimp for a minute or two, then add the snow pea pods, baby bok choy, red onion, carrots, bamboo shoots and water chestnuts. Stir well to coat everything with the oil and sauces, and sauté for another minute or two.
What's the best way to make shrimp fried rice?
Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper.
What's the best way to cook shrimp with bacon?
Sprinkle a pinch of red pepper flakes in the hot bacon grease, then add the shrimp, stirring for one to two minutes per side, or until just cooked. Using a slotted spoon, remove from grease and lay atop the paper towels that are on top of the bacon.

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