Equipment
Ingredients
Proteins
- 100 g bacon, chopped
- 300 g large shrimp, peeled and deveined
Produce
- 200 g cherry tomatoes, halved
- 150 g sweet corn kernels, fresh or thawed from frozen
- 2 garlic, minced
- 2 green onions, thinly sliced
Base and Seasoning
- 400 g cooked white rice, day-old and chilled
- 15 ml olive oil
- 3 g smoked paprika
- 4 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the chopped bacon in a cold cast iron skillet, then turn the heat to medium. Cook until the fat is rendered and the bacon is crispy, about 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
Toss the shrimp with the smoked paprika, salt, and black pepper. Increase the skillet heat to medium-high. Add the shrimp to the hot bacon fat and cook until opaque and pink, about 1 to 2 minutes per side. Transfer the shrimp to the plate with the bacon.
Add the halved cherry tomatoes, corn kernels, and the white parts of the green onions to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, about 3 minutes.
Add the minced garlic and sauté until fragrant, about 30 seconds. If the pan looks dry, add the olive oil.
Add the chilled cooked rice to the skillet. Stir to combine with the vegetables and coat with the remaining fat. Use the back of a spatula to press the rice firmly into an even layer across the bottom of the pan. Let it cook completely undisturbed until a deeply golden crust forms on the bottom, about 5 to 7 minutes.
Remove the skillet from the heat. Gently fold the cooked shrimp and bacon back into the pan, breaking up some of the crispy rice crust into large chunks. Garnish with the green parts of the green onions and serve immediately straight from the skillet.
Chef's Notes
- The secret to a perfect crust is utilizing day-old, chilled rice. The starch structures retrograde when cold, preventing the grains from turning to mush when pan-fried.
- Do not give in to the temptation to stir the rice once you press it into the pan. Developing a beautiful socarrat-style crust requires heat and patience.
- Starting bacon in a cold pan helps the fat render out slowly and evenly, giving you maximum fat for frying and perfectly crispy bacon bits.
- If your bacon is particularly lean and does not yield at least two tablespoons of fat, supplement with a splash of olive oil or butter before cooking the shrimp.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice will lose its crispness upon refrigeration.
Reheating: Reheat in a skillet over medium heat with a small drizzle of oil to help restore some crispness to the rice. Microwaving is acceptable but will result in soft rice.
