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Carolina Gold Pilau With Shrimp

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Ingredients
  Bacon slices 2
  Extra virgin olive oil 1 Tablespoon
  Sweet onion 1 Small, finely diced
  Garlic 2 Clove (10 gm), thinly sliced
  Bay leaf 1
  Thyme sprig 1
  Crushed red pepper 1⁄2 Teaspoon
  Chicken stock/Low-sodium broth 2 Quart
  Kosher salt To Taste
  Rice/Other long-grain rice 14 Ounce, rinsed (Carolina Gold, 2 Cups)
  Tomato 1 Medium, halved, seeded and diced
  Okra 1⁄4 Pound, trimmed and sliced crosswise 1/4 inch thick
  Medium shrimp 1 Pound, shelled and deveined
  Minced parsley 1 Tablespoon
  Cold unsalted butter 2 Tablespoon, cut into cubes
  Hot sauce 2 Tablespoon (For Serving)
Directions

1. In a large, heavy casserole, cook the bacon in the oil over moderately high heat until crisp, 5 minutes. Remove the bacon with a slotted spoon and reserve for another use. Add the onion, garlic, bay leaf, thyme and red pepper to the pot and cook over moderately low heat, stirring, until the onion is softened, 5 minutes. Add the stock and 1 1/2 teaspoons of salt and bring to a boil. Add the rice, return to a boil, stirring, and cover. Cook over low heat until the rice is barely tender, about 12 minutes.
2. Add the tomato and okra and cook until the rice is just tender, about 4 minutes, Add the shrimp and cook until pink and curled, 3 to 4 minutes; the rice should still be a little bit soupy. Discard the thyme and bay leaf and remove from the heat. Stir in the parsley and butter and serve, passing hot sauce on the side.

Recipe Summary

Method: 
Boiled
Ingredient: 
Shrimp

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