Author: Clementine Paddleford, The Great American Cookbook
Serves: 4
Ingredients
½ cup unsalted butter (1 stick)
¼ lb onions (about one medium), finely chopped
1 15 ounce can crushed or finely diced tomatoes
1 lb shrimp, peeled
½ tsp Worcestershire sauce
¼ tsp paprika
pinch red pepper flakes
pinch mace
salt
2 cups cooked white rice
3-4 strips bacon
Instructions
Preheat oven to 375 degrees F. Grease a 9-inch square baking dish and set aside.
Melt the butter in a large heavy skillet over medium-low heat. Add the onions, tomatoes, Worcestershire sauce, paprika, red pepper flakes, mace, and salt, and simmer for a bit; then add the shrimp. Simmer until the shrimp is cooked through and sauce is reduced somewhat, about 15 minutes. Stir in the rice.
Pour the mixture into the prepared baking dish and arrange bacon strips on top. Bake about 25 minutes, until the rice mixture is bubbly and the bacon is crispy. Serve immediately, if not sooner.
Notes
The original recipe calls for "paprika" and since I have smoked paprika, that's what I used. Use whatever type you have handy. The original recipe also calls for simmering the shrimp in the pan for 30 minutes before baking it in the cassrole for another 25 minutes. This struck me as an inordinately long time to cook shrimp, so I reduced the simmering time to about 15 minutes; you may wish to reduce it further. Finally, I tend to keep very thick-sliced bacon around the house as I find it cooks better and adds better flavor to long-simmered dishes. In this case, it did not crisp up well and I'd recommend going with a regular thin-sliced bacon.
Recipe by Sprung At Last at https://sprungatlast.com/2015/06/popham-shrimp-casserole/