Carolina Gold Pilau With Shrimp
|Extra virgin olive oil||1 Tablespoon|
|Sweet onion||1 Small, finely diced|
|Garlic||2 Clove (10 gm), thinly sliced|
|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)|
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.