Shrimp + Pancetta Wild Rice Medley – a delicious recipe with pancetta, broth, wild rice, kale, chili flakes, shrimp. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat. Spoon pancetta onto paper towel-lined serving dish.
2
Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.
3
Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.
4
Meanwhile pat dry shrimp with paper towel. Season both sides of shrimp with salt and pepper.
5
Remove rice from heat. Let sit five minutes. Return pancetta to rice. Combine. Remove rice and pancetta to serving dish.
6
Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and 1/2 teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.
7
Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale. Enjoy!
319
kcal
Calories
2
g
Fat
49
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 ounces diced pancetta (or bacon), 2 cups broth, 1 cup wild rice, 5-6 cups kale, chopped, and more.
Yes, Shrimp + Pancetta Wild Rice Medley falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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