Shrimp Boaters' Rice
|Lean bacon slice||3 , cut into 1/2-inch pieces|
|Chopped green onions with tops||1⁄2 Cup (8 tbs)|
|Chopped sweet green pepper||1 Cup (16 tbs)|
|Minced jalapeno pepper||2 Tablespoon (With Seeds)|
|Tomato puree||2 Cup (32 tbs)|
|Cold water||3 Cup (48 tbs)|
|Minced fresh thyme/1 teaspoon dried thyme leaves||2 Tablespoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Long grain white rice||2 Cup (32 tbs) (Uncooked)|
|Medium shrimp||2 Pound, shelled, deveined, with tails removed|
|Minced parsley||2 Tablespoon|
1. Preheat the oven to 350°F and lightly oil a 3-quart casserole. In a 12-inch nonstick skillet, cook the bacon over moderately high heat for 6 minutes or until crisp, then transfer to paper towels with a slotted spoon. Pour off all but 1 tablespoon of the fat.
2. Add the green onions and the sweet green and jalapeno peppers and saute for 3 minutes. Stir in the tomato puree, water, thyme, and salt. Bring to a boil, then stir in the rice.
3. Transfer to the casserole, cover tightly, and bake for 30 minutes. Stir in the shrimp, then bake, covered, 15 minutes longer or until the rice is tender. Sprinkle with the bacon and parsley. Serve with Beaten Biscuits.