Shrimp and Rice

2 lb (1 kg) fresh shrimps, shelled 2
2 rashers bacon, diced
1 fl oz (2.5 ml) oil
1 onion, chopped
1 clove garlic, chopped
1 sweet pepper, diced
2 tomatoes, chopped
3 slices hot pepper, chopped
¼ teaspoon thyme leaves
salt and black pepper
2 cups rice, washed
2 cups water

Method

Dice the bacon and fry the pieces in their own fat until they are translucent but not dry. Add the oil and throw in the onion, garlic and raw shrimps. Stir well until the shrimps are pink, then add the tomatoes, sweet and hot peppers, thyme, salt and pepper. Stir well to make sure that all the ingredients are well coated with the fat. Add the rice, then pour in the water. Stir again, bring to the boil, then lower the heat. It should be ready in 20 minutes, by which time the grains of rice should be separate. This dish goes well with avocado slices and a green salad. Enough for 4.

Happy Weekend!

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