Categories: Fish- Seafood

Ingredients

• 3 cups precooked brown rice (or other preferred rice)
• 2 slices bacon
• 2 large fennel bulbs, chopped in 1/2 inch dice, some fronds reserved
• 1/4 tsp. salt
• 1/2 red bell pepper, chopped in 1/4-inch dice
• 1 lb. jumbo shrimp, peeled, deveined
• 1/2 cup white wine

Directions

1. Heat rice according to package directions.

2. Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, 8 minutes. Transfer bacon to a paper towel to cool and drain, leaving the fat in the skillet.

3. Add fennel to skillet, stirring to coat with the bacon fat. Season with a pinch of salt. Cook until just starting to soften; 3 minutes. Stir in red bell pepper; cook, 3 minutes. (The vegetables should remain tender crisp.)

4. Add the shrimp in a single layer; season with 1/4 tsp. of salt. Cook, turning once, until just cooked through, 5 minutes.

5. Pour wine into skillet; lower heat to a simmer. Crumble the bacon; stir into the skillet. Cook just to heat through. Serve the shrimp and vegetables over the rice. Garnish with chopped fennel fronds.

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