TT Test Kitchen Tip: Our addition of shrimp and oysters imbues this classic Southern dish with the flavors of coastal South Carolina and Georgia. If you can find it, substitute Carolina Gold rice for the standard rice.
Red Rice with Shrimp and Oysters
Yield: 4 servings
Cook Time: 50 minutes
4 strips thick-cut bacon, coarsely chopped
1 pound fresh shrimp--peeled, deveined and coarsely chopped
6 oysters, freshly shucked and finely chopped
1 medium yellow onion, finely chopped
1 cup long grain rice
2 tablespoons tomato paste
1 cup tomato purée
1½ cup water
Pinch granulated sugar
Salt and freshly ground black pepper
1. In a medium skillet set over medium high heat, fry the bacon until crisp and browned, about 5 to 7 minutes. Add the shrimp and oysters and cook until the shrimp is pink, about 1 to 2 minutes. Remove the bacon, shrimp and oysters and reserve the fat in the skillet. Add the onion to the pan and sauté until tender and translucent, about 5 to 7 minutes. Stir in the rice and cook, stirring constantly, until the rice is fragrant and begins to toast, about 2 to 3 minutes. Stir in the tomato paste and cook, stirring constantly, for 30 seconds more.
2. Add the puréed tomatoes, water and sugar and season with salt and pepper. Stir in the reserved shrimp, oysters and bacon and bring to a boil. Reduce the heat to low. Cover and cook (without uncovering or stirring the rice) for 20 minutes. Remove the pan from the heat, keep covered and set aside to rest for 10 minutes. Serve warm.