Recipes Low-Country Shrimp and Rice Be the first to rate & review! Plus: More Seafood Recipes and Tips By Damon Lee Fowler Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 cup long-grain rice 2 cups water Salt 5 tablespoons unsalted butter 1 medium onion, finely chopped 1 garlic clove, minced 1 pound medium shrimp, shelled and deveined Cayenne pepper 1 tablespoon finely chopped flat-leaf parsley Directions 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. 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. Rate it Print