The Food, Folklore, and Art of Lowcountry Cooking by Joseph Dabney

Author:Joseph Dabney
Language: eng
Format: epub
Publisher: Sourcebooks, Inc.
Published: 2011-08-25T16:00:00+00:00

This adaptation serves 6.

5 slices bacon

1 cup raw rice

3 1/2 tablespoons butter

1/2 cup celery, cut small

2 tablespoons chopped bell pepper, any color

2 cups shrimp, cleaned

1 teaspoon Worcestershire sauce

1 tablespoon flour

Salt and pepper to taste

Fry the bacon until crisp. Crumble and save for later use. Add the bacon grease to the water in which you cook the rice. Bring 2 cups of water to a boil. Add the rice, and lower to a simmer for about 20 minutes, or until the rice is cooked.

While the rice is cooking, melt the butter in another pot, and add celery and bell pepper. Cook a few minutes. Sprinkle shrimp with Worcestershire, dredge in flour and add to pot with celery and pepper. Stir and simmer until flour is cooked. Season with salt and pepper. Now add cooked rice and mix until rice is “all buttery” and “shrimpy.”

Avoid overcooking the shrimp. Add more butter if you wish. Add the bacon and serve immediately.

(Note: For maximum flavor and to avoid overcooking shrimp, some modern cooks simmer the rice first in shellfish broth, adding the shrimp at the end.)

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