Shrimp Angels On Horseback Recipe
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Ingredients
1 8-ounce package sliced bacon
1 medium-sized onion, diced
3/4 cup regular long-grain rice
1 1/2 cups water
1 8- to 8 1/4-ounce can tomatoes
1 chicken-flavor bouillon cube or envelope
1/2 teaspoon salt
1 cup frozen peas
3/4 pound medium-sized shrimp
Directions
1. Cut each bacon slice crosswise in half. In 10-inch skillet over medium heat, cook bacon a few minutes on each side to cook slightly and render drippings. Remove bacon to paper towels to drain.
2. In drippings remaining in skillet, over medium heat, cook onion until tender, stirring occasionally. Stir in rice; cook until golden, stirring constantly. Add water, tomatoes with their liquid, bouillon, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Add frozen peas; cover and simmer 5 minutes longer or until rice and peas are tender and all liquid is absorbed.
3. Meanwhile, preheat broiler if manufacturer directs. Shell and devein shrimp (if you like, leave tail part of shell on); rinse and pat dry with paper towels. Wrap each bacon piece around a shrimp, securing with toothpick. Place on rack in broiling pan. Broil about 8 minutes or until shrimp are tender and bacon is lightly browned, turning shrimp occasionally.
2. In drippings remaining in skillet, over medium heat, cook onion until tender, stirring occasionally. Stir in rice; cook until golden, stirring constantly. Add water, tomatoes with their liquid, bouillon, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Add frozen peas; cover and simmer 5 minutes longer or until rice and peas are tender and all liquid is absorbed.
3. Meanwhile, preheat broiler if manufacturer directs. Shell and devein shrimp (if you like, leave tail part of shell on); rinse and pat dry with paper towels. Wrap each bacon piece around a shrimp, securing with toothpick. Place on rack in broiling pan. Broil about 8 minutes or until shrimp are tender and bacon is lightly browned, turning shrimp occasionally.
