Shrimp with Bacon and Collards
-In a small saucepan, bring 1½ cups salted water to a boil.
-Add 1 cup long grain rice and return to a boil.
-Cover, reduce to a simmer, and cook until rice is tender, about 15-25 minutes.
-Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.
- Meanwhile, chop up 4 slices of thick cut bacon.
-In a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 5-7 minutes.
-With a slotted spoon, transfer the bacon to paper towels to drain.
-Chop up 1 clove of garlic and 1 onion.
-Add to skillet with the bacon; season with salt and pepper.
-Cook, stirring occasionally, until onion is soft, 5 minutes.
-Add 1, 28 ounce can of diced organic tomatoes.
-Remove the stems from 1 bunch of collard and chop them into thin strips and add to the pan.
-Season with salt and pepper, cover and cook until collards are tender, about 10 minutes.
-Transfer to a medium bowl. Wipe skillet clean.
-Peel and devein 1 pound of large shrimp.
-In skillet, heat 1 TBS extra virgin olive oil over medium-high and add shrimp.
-Season with salt and pepper and cook, undisturbed, 2 minutes.
-Add collard mixture and cook until shrimp are opaque throughout, 2 minutes.
-To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.