Ingredients
1 cup frozen corn kernals
1/2 lb bacon strips
2 bunches scallions, chopped (keep green tops separate)
6 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 hot green pepper, seeded and chopped
2 medium tomatoes, seeded and chopped
1 TBS fresh basil, chopped
1 to 1-1/2 lbs raw shrimp, peeled
2 TBS chili powder
1 TBS paprika(smoked or regular)
1/2 cup chicken broth (1/4 cup in reserve)
1/4 cup pepper vodka
1 tsp tabasco
salt and pepper to taste
4 cups steamed white rice
Preparation
Saute’ bacon in a heavy skillet until crisp. Drain on paper towels, crumble and set aside. Discard all but 2 TBS bacon drippings. Add scallion (white parts only) and cook over medium heat for 2 minutes. Add garlic and both peppers and cook for one minute. Add shrimp, tomatoes, and corn, sprinkle with chili powder and paprika. Saute’ about 2 minutes until shrimp just starts to turn pink. Add 1/4 cup chicken broth, vodka, basil, and scallion tops. Simmer until slightly thickened, adding chicken broth as needed. Add tabasco, salt and pepper. Sprinkle bacon and serve over rice.
