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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âLiving in coastal Alaska, we put out our own shrimp pots. I am always looking for ways to prepare our fresh catches. This is an easy recipe, and my family really enjoys it.â Bonnie Roher â Wrangell, Alaska Ingredients:
2 bacon strips |
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 medium onion, chopped |
1 small green pepper, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
1 pound uncooked medium shrimp, peeled and deveined |
3 cups cooked brown rice |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice. Yield: 6 servings.
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