Crispy Rice with Shrimp, Bacon, and Corn

This amazing one-pan meal in a bowl comes from the New York Times Online Cooking column.

The minute I saw it I thought what a great change this is from all the grilling, yet still a delicious summer dish including the fresh corn, tomatoes, and scallions available now at the markets.

I usually have a 2 # bag of frozen large shrimp (16 to 20 per pound) in my freezer. By just removing half I have enough for this dish and another meal.

I buy the raw, deveined, shelled, but tail-on shrimp, (usually from Costco), and find those to be best for most recipes, from stir-fries to pasta dishes to shrimp cocktails.

You can use freshly cooked rice as long as it has been allowed to cool off. (I stuck mine in the freezer for a short time.) If you have enough leftover chilled rice that would also be fine.

The starch in sticky short-grain rice, along with the corn’s starch, caramelize into a nice crust you can remove in pieces.

Long grain rice will brown as well, but stay loose when served. You can also serve any size shrimp you choose other than fancy super-jumbo ones.

I had difficulty finding short grain rice, but found medium grain which worked well. I believe Japanese rice is short grain so I will look for that next time.

Here’s the recipe…

Crispy Rice with Shrimp, Bacon and Corn (NYT Cooking, Genevieve Ko)

Ingredients

1 tablespoon vegetable oil

1 pound peeled and deveined shrimp, patted very dry

Kosher salt and ground black pepper

4 strips bacon (I love applewood smoked bacon)

3 ears of fresh corn

6 scallions

1 cup grape tomatoes, or 1 large chopped juicy tomato

4 cups cooked rice

Preparation

Heat oil in a large cast-iron 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 the heat 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 3 and ½ cups. (You could do this a little ahead)

Thinly slice the scallions and set aside some greens for garnish.

Cut the tomatoes in half. (If the bacon is done 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. Serve with hot sauce if you’d like.