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Shrimp with Bacon and Collards

Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish with bacon. In place of collard greens, you can use Swiss chard, kale, or green cabbage.

  • prep: 20 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • Coarse salt and ground pepper
  • 1 cup long-grain white rice
  • 4 slices bacon, thinly sliced crosswise
  • 1 garlic clove, minced
  • 1 medium yellow onion, diced medium
  • 1 can (28 ounces) diced tomatoes
  • 1 bunch collard greens, center ribs removed, leaves sliced crosswise
  • 2 teaspoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • Hot-pepper sauce, such as Tabasco, for serving

Cook's Note

To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.

Directions

  1. Step 1

    In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

  2. Step 2

    Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.

  3. Step 3

    In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Source
Everyday Food, October 2010

Reviews (6)

  • 14 Nov, 2012

    YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.

  • 14 Nov, 2012

    YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.

  • 25 Oct, 2011

    I used homegrown Swiss Chard and the recipe was delicious. Everything tastes better with bacon, anyhow!

  • 7 Sep, 2011

    I was ready to love this recipe, but thought it very one-dimensional and just not very tasty. For one thing, there is way too much tomato - I only used a 15 oz. can and still the tomato dominated everything. I love collard greens and shrimp, but all in all, the tastes were muddled. I wouldn't make it again. My family felt it was so-so.

  • 23 Dec, 2010

    I don't know why you say to cut the center vein out of the coollards. I have NEVER, EVER had to cut the vein out. If you slice the stem end very thinly, no porblem.... and as you get to the tips, you can cut wider slices. But then I have NEVER had to purchase Collards......... just go pick and wash and wash

  • 6 Dec, 2010

    WOW!!! A huge hit. This is very easy to make and so delicious! I did add red pepper flakes to the greens and bought a bag of pre-cut collards. This will be a regular go to meal for a quick and easy dinner.