Another big hit is this shrimp-and-rice recipe adapted from a classic, arroz con pollo (chicken and rice). I find this dish has the most impact visually when it’s served in small portions in espresso ­cups.

You can create several interesting variations of this recipe: Try adding mussels, clams, and cut­-­up fish fillets to make a paella. Substitute cubes of lean chicken breast for the shrimp. Or remove the bacon and do a vegetarian version. There is also an alternate method of preparation: The instructions below call for baking the ingredients, paella­-­style, but you might choose to cook the rice and other ingredients well in advance without the shrimp. Then, just before serving, fry the shrimp separately in 2 tablespoons of oil over medium­-­high heat for 1 to 2 minutes, and combine them with the rice ­mixture.

Ingredients

• 1/4 pound diced applewood-smoked bacon
• 1 medium yellow onion, ­diced
• 1 red bell pepper, ­diced
• 1 yellow bell pepper, ­diced
• 1 orange bell pepper, diced (if available; if not, add another red or yellow, but not ­green)
• 3 garlic cloves, ­minced (about 2 tablespoons)
• 2 cups converted short­-­grain ­rice
• 1 Tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup white ­wine
• 1/2 cup tomato ­purée
• 2 cups Chicken Stock or vegetable ­stock
• 1/2 teaspoon dried ­oregano
• 1/2 teaspoon ground ­cumin
• 1/4 teaspoon crushed hot red pepper ­flakes
• 2 bay ­leaves
• 1/2 teaspoon saffron ­threads
• 2 pounds medium shrimp (18 to 20 per pound), shelled and ­deveined
• Chopped flat-leaf parsley, for ­garnish

Instructions

1. Preheat the oven to 400 ­F.

2. Heat a large sauté pan, skillet, paella pan, or other wide shallow pan over medium flame. Add the bacon, onion, and peppers, and sauté for about 5 minutes, or until soft. Add the garlic and rice. Stir until the rice is well coated. Add the remaining ingredients except for the shrimp and parsley. Bring to a boil, then cover the pan and place in the oven to bake for 20 minutes.

3. While the rice bakes, bring a medium pot of water to a boil. Add the shrimp and cook until just done, about 3 minutes. Drain and run under cold water to halt cooking.

4. Remove the rice from the oven, stir in the shrimp, garnish with parsley, and ­serve.

Other Rice Recipes

Aromatic Basmati Rice
Basmati Rice
Black and White Rice
Cilantro Rice
Medley of Rice
Mushroom and Tomato Risotto
Savory Basmati Rice
Spinach and Risotto Casserole
Sushi Rice

Other Shrimp Recipes

Shrimp Appetizer
Shrimp Avocado Ritz
Spicy Shrimp Salsa
Stir Fried Shrimp

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