Shrimp and Rice Bake

This one was rather misleading, as I chose not to bake it at all.  It worked quite well on the stove top, and seemed a lot easier.  This one also heated up really nicely for leftovers – always appreciated!
Shrimp and Rice Bake
Serves: 4  Prep: 20 min  Bake: 25 min
4 slices bacon, chopped (I didn’t use the bacon, because I don’t believe in cooking bacon unless you’re going to cook the whole pound and I didn’t feel like defrosting it)
1/2 onion, chopped
1 1/4 cups rice
salt and pepper
1 teaspoon smoked paprika
one 14.5 ounce can diced tomatoes with italian herbs
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2 inch pieces
1/3 cup chopped flat-leaf parsley
1. Preheat the oven to 375 (or don’t and just cook it on the stove top, like me).  In a large, ovenproof skillet, cook the bacon until crisp, about 5 minutes.  Stir in the onion and cook until softened, about 5 minutes; stir in the rice.  Season with 2 teaspoons salt, 3/4 teaspoon pepper and the paprika.  Add teh tomatoes and 1 cup water and bring to a simmer.  Cover and bake until the rice is just tender, about 20 minutes.  (Okay, maybe that’s why we were supposed to bake it – I cheated and used Minute Rice, it’s a lot easier)
2. Stir in the shrimp and zucchini and bake for 5 minutes more.  Remove from the oven and let stand for 5 minutes.  Stir in the parsley and serve.
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