Recipes Ingredients Meat & Poultry Pork Recipes Shrimp with Bacon and Collards 4.1 (37) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 15, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 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. 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 Directions 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. 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. 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. Cook's Notes 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. Print