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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 376 kcal
- Protein
- 23 g
- Carbohydrates
- 39 g
- Fat
- 14 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1057 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 137 mg
- Potassium
- 558 mg
- Calcium
- 79 mg
- Iron
- 1.4 mg
- Magnesium
- 65 mg
- Phosphorus
- 300 mg
- Zinc
- 2.1 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.07 mg
- Niacin
- 2.2 mg
- Folate
- 24 mcg
- Water
- 176 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Rice becomes mushy instead of forming a crispy crust
Cause: Using freshly cooked, warm rice which contains too much surface moisture
Fix: Spread the mixture thinner, increase heat slightly, and cook longer to evaporate the excess moisture
Prevention: Always use day-old rice that has been uncovered in the refrigerator to dry out
Rice crust is burning before the rest of the dish is hot
Cause: Heat is too high or there is insufficient fat in the pan
Fix: Lower the heat immediately and drizzle a small amount of oil down the sides of the skillet
Prevention: Ensure there is enough residual bacon fat before adding rice, and maintain a medium to medium-high heat
Cultural Context
Drawing inspiration from the prized socarrat of Spanish paella and the crisp base of Korean dolsot bibimbap, this dish adapts the technique of purposely caramelizing starches to an approachable weeknight American summer skillet. It celebrates the seasonal bounty of corn and tomatoes while employing universal methods for building flavor and texture.
