Recipes

Red Rice with Shrimp and Oysters

0 Ratings

This recipe was originally published as part of a menu in Tasting Table National

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

Ingredients

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

Directions

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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →