The bacon is a nice touch to the rice. It adds the right amount of saltiness and of course, bacon!
The rice cooks surprisingly well. I was a little concerning that it wouldn’t cook well with no added liquid.
The liquid from the tomatoes does very well in cooking the rice.
The shrimp cooks nicely in the oven and doesn’t get overcooked which is nice.
The one thing the dish needs desperately is salt! It is very lacking in seasoning.
We fixed this by adding a sprinkling of Old Bay Seasoning. It added just the right flavor. I wish I had thought to do this before putting the dish in the oven.
CHARLESTON SHRIMP PILAU
1 Cup Diced Bacon
2 Tablespoons Chopped Onion
2 1/2 Cups Diced Tomatoes
1 Cup Uncooked Rice
1 Pound Shrimp
Fry bacon until crisp, remove and cook onion in bacon drippings. Add tomatoes and rice; mix well, cover and heat to boiling. Lower heat and simmer for 20 minutes. Stir occasionally. Set in a warm place for up to 20 minutes to allow rice to become fluffy. Add shrimp and bacon, place in a casserole and bake in a 350 degree oven for 15 minutes.
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