December 30, 2014 - Shrimp With Salsa Sauce

Shrimp With Salsa Rice - 25 Minutes

2 tbls. vegetable or olive oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups Salsa - Thick & Chunky (Medium)
1 14 1/2 oz. can chicken broth
1 pound medium raw shrimp, peeled and deveined
4 slices bacon, cooked, drained and crumbled

     Heat oil in 10 or 12 inch dutch oven over a full compliment of coals.  Cook onion in oil until soft and translucent.  Add rice and stir to completely coat with oil.
     Add chicken broth and salsa; stir.
     Cover and add enough coals on lid to bring liquid to a simmer.  Cook for 20 minutes or until rice is tender and most of liquid is absorbed.
     Place shrimp on rice; cover.  Cook for 4 to 6 minutes more or until shrimp are pink and fully cooked.  
     Top with bacon and Cilantro.  Serves 4-6.