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Gallery Shrimp with Bacon and Collards Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 1 cup long-grain white rice 4 slices bacon, thinly sliced crosswise 1 garlic clove, minced 1 medium yellow onion, diced medium 1 can (28 ounces) diced tomatoes 1 bunch collard greens, center ribs removed, leaves sliced crosswise 2 teaspoons extra-virgin olive oil 1 pound large shrimp, peeled and deveined Hot-pepper sauce, such as Tabasco, for serving

Cook’s Notes To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.

Gallery Shrimp with Bacon and Collards

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Shrimp with Bacon and Collards

Shrimp with Bacon and Collards

Shrimp with Bacon and Collards

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and ground pepper 1 cup long-grain white rice 4 slices bacon, thinly sliced crosswise 1 garlic clove, minced 1 medium yellow onion, diced medium 1 can (28 ounces) diced tomatoes 1 bunch collard greens, center ribs removed, leaves sliced crosswise 2 teaspoons extra-virgin olive oil 1 pound large shrimp, peeled and deveined Hot-pepper sauce, such as Tabasco, for serving

Directions

In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.

In skillet, heat 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.

Cook’s Notes To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.

Cook’s Notes

To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.

Reviews (7)

 Add Rating & Review     38 Ratings   5 star values:        15    4 star values:        15    3 star values:        4    2 star values:        4    1 star values:        0

Reviews (7)

Add Rating & Review     38 Ratings   5 star values:        15    4 star values:        15    3 star values:        4    2 star values:        4    1 star values:        0

Add Rating & Review

38 Ratings 5 star values: 15 4 star values: 15 3 star values: 4 2 star values: 4 1 star values: 0

38 Ratings 5 star values: 15 4 star values: 15 3 star values: 4 2 star values: 4 1 star values: 0

38 Ratings 5 star values: 15 4 star values: 15 3 star values: 4 2 star values: 4 1 star values: 0

  • 5 star values: 15 4 star values: 15 3 star values: 4 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       06/11/2014   This was delicious! I used Muir Glen fire roasted diced tomatoes and also substituted Quinoa (cooked with chicken broth instead of water) for the rice. Love the collard prep technique too.  

Martha Stewart Member     Rating: 5 stars       11/14/2012   YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.  

Martha Stewart Member     Rating: Unrated       10/25/2011   I used homegrown Swiss Chard and the recipe was delicious. Everything tastes better with bacon, anyhow!  

Martha Stewart Member     Rating: Unrated       09/07/2011   I was ready to love this recipe, but thought it very one-dimensional and just not very tasty. For one thing, there is way too much tomato - I only used a 15 oz. can and still the tomato dominated everything. I love collard greens and shrimp, but all in all, the tastes were muddled. I wouldn't make it again. My family felt it was so-so.  

Martha Stewart Member     Rating: Unrated       12/23/2010   I don't know why you say to cut the center vein out of the coollards. I have NEVER, EVER had to cut the vein out. If you slice the stem end very thinly, no porblem.... and as you get to the tips, you can cut wider slices. But then I have NEVER had to purchase Collards......... just go pick and wash and wash  

Martha Stewart Member     Rating: Unrated       12/06/2010   WOW!!! A huge hit. This is very easy to make and so delicious! I did add red pepper flakes to the greens and bought a bag of pre-cut collards. This will be a regular go to meal for a quick and easy dinner.

    Martha Stewart Member

    Rating: 5 stars 06/11/2014

This was delicious! I used Muir Glen fire roasted diced tomatoes and also substituted Quinoa (cooked with chicken broth instead of water) for the rice. Love the collard prep technique too.

Rating: 5 stars

Rating: 5 stars 11/14/2012

YUM! My kids are pretty adventurous but don’t eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn’t seem to have enough.

Rating: Unrated 10/25/2011

I used homegrown Swiss Chard and the recipe was delicious. Everything tastes better with bacon, anyhow!

Rating: Unrated

Rating: Unrated 09/07/2011

I was ready to love this recipe, but thought it very one-dimensional and just not very tasty. For one thing, there is way too much tomato - I only used a 15 oz. can and still the tomato dominated everything. I love collard greens and shrimp, but all in all, the tastes were muddled. I wouldn’t make it again. My family felt it was so-so.

Rating: Unrated 12/23/2010

I don’t know why you say to cut the center vein out of the coollards. I have NEVER, EVER had to cut the vein out. If you slice the stem end very thinly, no porblem…. and as you get to the tips, you can cut wider slices. But then I have NEVER had to purchase Collards……… just go pick and wash and wash

Rating: Unrated 12/06/2010

WOW!!! A huge hit. This is very easy to make and so delicious! I did add red pepper flakes to the greens and bought a bag of pre-cut collards. This will be a regular go to meal for a quick and easy dinner.

All Reviews for Shrimp with Bacon and Collards

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp with Bacon and Collards

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest