Sunday, April 9, 2017

Frank Stitt's Low Country Red Rice with Shrimp

One of my lovely daughters gave me a cook book by Frank Stitts. Many of the recipes are outstanding! This is one of our favorites.


2 cups peeled, seeded and chopped tomatoes, juices reserved.
one onion diced
1 gold or red bell pepper, seeded and diced
1 poblano or banana pepper, seeded and diced
2 ribs celery, diced
1 jalapeno, seeded and diced
1 cup chicken broth
3/4 cup reserved tomato juices
1 cup basmati rice
1/4 pound bacon
1 pound peeled raw shrimp
2 bay leaves
1 teaspoon thyme
5 green onions chopped in thin rings
1 lemon


Drain the tomatoes in a sieve or colander set over a bowl to catch their juices; set juices aside.

In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.

Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).

Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.

Meanwhile, in a medium saucepan, combine the broth with a scant 3/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.

Bring to a simmer; add the rice, return to a simmer, and stir a few times.

Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes. Leave cover on and allow the rice to sit for 10 to 15 minutes.

Add the shrimp to the rice and add the mix to the vegetable mixture, along with the bacon; stir and allow to sit, covered, for 10 minutes; taste for seasonings.

Stir in the scallions, (or basil), and a big squeeze of lemon; serve immediately.

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