My F&W
quick save (...)

Low-Country Shrimp and Rice

  • SERVINGS: 4
  • FAST
  1. 1 cup long-grain rice
  2. 2 cups water
  3. Salt
  4. 5 tablespoons unsalted butter
  5. 1 medium onion, finely chopped
  6. 1 garlic clove, minced
  7. 1 pound medium shrimp, shelled and deveined
  8. Cayenne pepper
  9. 1 tablespoon finely chopped flat-leaf parsley
  1. Place the rice in a colander and rinse in cold water; drain. In a medium saucepan, bring the water to a boil and season lightly with salt. Stir in the rice and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes, then fluff the rice with a fork.
  2. Meanwhile, melt the butter in a large skillet. Add the onion and cook over moderately high heat, stirring frequently, until golden brown, about 7 minutes. Add the garlic and cook for 30 seconds. Add the shrimp and a pinch of cayenne and cook, stirring, until the shrimp are opaque, about 3 minutes; season with salt. Remove the skillet from the heat and stir in the rice. Transfer the shrimp and rice to a platter, sprinkle with the parsley and serve.

Suggested Pairing

A refreshing New World Chenin Blanc will have the soft acidity to contrast with the edge of spice in this dish and to blend with the sweetness of the shrimp.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.