Shrimp Pilau - Shrimp, Tomatoes, and Rice Casserole

• 1 cup (225 ml) bacon, uncooked and diced
• 1 small onion, minced
• 2-1/2 cups (600 ml) canned whole tomatoes, hand crushed and broken-up
• 1 cup (225 ml) uncooked long grain white rice
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 cups (475 ml) raw shrimp, peeled and deveined
• grated parmesan cheese

1. Grease an ovenproof casserole dish, and set it aside.
2. In a heavy bottomed large skillet, fry the diced bacon until it is crisp, and save the fat, remove the bacon, and set it aside.
3. Add the minced onion to the bacon fat until it is beginning to turn limp, but not browned.
4. Then, add the tomatoes, rice, salt, and pepper to the onion.
5. Place on very low simmering heat for about 30 minutes, until the rice cooks.
6. Then, remove the skillet from the heat, stir in the raw shrimp and the cooked bacon and blend them in.
7. Next, turn the shrimp and rice mixture into the casserole dish and place in a 350 degree (175 C.) oven for about 15 to 20 minutes, until the shrimp are cooked.
8. Serve with a good quality grated parmesan cheese sprinkled on top.

bacon, onion, tomatoes, long grain white rice, salt, pepper, shrimp, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/0014F5 (may not work)