Shrimp And Rice Skillet Dinner - cooking recipe

Ingredients

1 cup brown rice
1 (14 ounce) can chicken broth
2 slices bacon, chopped
2 tablespoons butter
1 cup celery, chopped
1 cup onion, chopped
1 cup bell pepper, chopped
2 garlic cloves, minced
1 cup carrot, very thinly sliced
1 (14 1/2 ounce) can tomatoes, diced (I prefer S&W Ready-Cut tomatoes)
1 bay leaf
1 tablespoon parsley
1 lb raw shrimp, peeled and deveined
1 tablespoon lemon juice
louisiana hot sauce
salt

Preparation

Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
Meanwhile, chop bacon and vegetables. Saute in a large skillet with butter.
Add tomatoes, bay leaf, and parsley. Cover and simmer until vegetables are almost, but not quite, cooked to your liking. Add a few tablespoons water, as needed to keep everything moist.
Wash shrimp. If they smell \"fishy\", soak for 5-10 minutes in salty ice-water, then rinse and drain.
Add shrimp to skillet. Cover and cook on medium heat 3-5 minutes, depending on size of shrimp. Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color. Do not overcook, as this will make the shrimp shrink and become tough.
Stir in lemon juice and cooked rice. If mixture looks too dry, add a few tablespoons of water. Season to taste with hot sauce and salt.