SHRIMP + WILD RICE {DUTCH OVEN RECIPE}

SHRIMP + WILD RICE {DUTCH OVEN RECIPE}

My husband very kindly does the dishes when I make dinner. No matter who's doing the dirty work, however, I love saving on pots and pans to clean. This one-pot recipe is packed full of flavor and all the magic happens in just one dutch oven!

Course Main Dish

Cuisine American

Keyword dinner, fish

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 461kcal

Author Luci Petlack

Ingredients

5 oz. diced pancetta or bacon
2 cups broth
1 cup wild rice medley
2 tablespoons olive oil divided
5-6 cups kale chopped
¼ teaspoon chili flakes
salt and pepper
¾ lb raw shrimp

Instructions

Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat.
Spoon pancetta onto paper towel-lined serving dish. Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.
Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.
Meanwhile, prep shrimp - remove shells if not shelled. Pat dry with paper towel. Season both sides of shrimp with salt and pepper.
Remove rice from heat. Let sit five minutes. Add pancetta to rice. Remove rice and pancetta to serving dish.
Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and ½ teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.
Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale.

Notes

Save this recipe on Pinterest!

Make this recipe? I'd love to see how it turned out…

PINTEREST: Upload a photo and your review to this Pin!

INSTAGRAM: Tag me @lucismorsels and use #LMrecipes

Nutrition