Shrimp and bacon, two splurge items in my house, the former for the cost, the latter for the caloric toll, come together here for an indulgent-tasting dish.
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Prep: 10 minutes
Cook: 20 minutes
3 cups precooked brown rice
2 slices bacon
2 large fennel bulbs, chopped in ½-inch dice, some fronds reserved
¼ teaspoon salt
½ red bell pepper, chopped in ¼-inch dice
1 pound jumbo shrimp, peeled, deveined
½ cup white wine
•Heat rice according to package directions.
•Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, 8 minutes. Transfer bacon to a paper towel to cool and drain, leaving the fat in the skillet.
•Add fennel to skillet, stirring to coat with the bacon fat. Season with a pinch of salt. Cook until just starting to soften; 3 minutes. Stir in red bell pepper; cook, 3 minutes. (The vegetables should remain tender-crisp.) Add the shrimp in a single layer; season with ¼ teaspoon salt. Cook, turning once, until just cooked through, 5 minutes.
•Pour wine into skillet; lower heat to a simmer. Crumble the bacon; stir into the skillet. Cook just to heat through. Serve the shrimp and vegetables over the rice. Garnish with chopped fennel fronds.
Nutrition information per serving: 325 calories, 4 g fat, 1 g saturated fat, 185 mg cholesterol, 45 g carbohydrates, 26 g protein, 1,097 mg sodium, 7 g fiber.