Shrimp & Brown Rice Bake

Ingredients:
4 slices turkey bacon or turkey tasso, chopped
1/2 onion, chopped
1 1/4 cups brown rice
Sea Salt and pepper
1 teaspoon paprika
One 14.5-ounce can diced tomatoes with italian
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley


Sprinkle leftovers with water before reheating in a skillet or microwave.
Directions:
1.Preheat the oven to 375°. 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 sea salt, 3/4 teaspoon pepper and the paprika. Add the tomatoes and 1 cup water and bring to a simmer. Cover and bake until the rice is just tender, about 20 minutes.

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