Another great recipe from the NY Times! This one takes advantage of summer’s best produce: fresh corn and tomatoes. It’s also [almost] a one-pan meal, which is always a plus in my book.
Start by cooking 4 c. of rice. If you’ve got leftover rice (which works great) this is one pan. If not, you’ll need a second pot but my trusty rice cooker is the easiest thing in the world to clean so it wasn’t bad. While the rice cooks, cook shrimp in a cast iron skillet 1-2 minutes per side with salt and plenty of fresh cracked pepper. When done, transfer to a plate. Next use that same skillet to fry up 4 slices of bacon. While the bacon cooks, slice a 4-6 scallions, halve a bunch of grape tomatoes, and slice the corn off 3-4 cobs (uncooked). When the bacon is done, transfer to a paper towel-lined plate, reduce the heat in the skillet and toss in all the corn and scallions. Note: leave some of the green parts of the scallions – you’ll want that for garnish later. Cook, stirring constantly, for about 3 minutes and then add in all the rice. Spread the rice/corn mixture evenly in a single layer in the pan and don’t touch it while it cooks away for 5 minutes. This is how you go from rice, to crispy rice. While it’s cooking, chop up the cooked bacon. Now simply assemble the bowls: rice, topped with shrimp, bacon, tomatoes, and a few extra scallions.
This is not the kind of meal that needs to be eaten piping hot so it’s a great summer supper, especially if you eat it outside like we did.
This would be nice with a bit of tartar sauce, but it doesn’t really need it. There’s tons of flavor, thanks to our good friend bacon and all that cracked pepper. If you do like a bit of creamy in your rice bowls, I suggest some avocado – that’s what I did when I heated up the leftovers for lunch the next day.