Shrimp Rice | James Beard Foundation
This Shrimp Rice recipe from Emily Meggett's #JBFA-nominated cookbook, Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island is a very simple dish to make, but it packs in the...
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Cooking tools:
- Skillet
- Separate pan
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Stove
- Colander
- Mixing bowl
- Spoon
- Fork
- Kettle
- Pot
- Wooden spoon
- Paper towel
Ingredients
- 2 pounds (910g) small shrimp
- 6 slices bacon
- 1 large onion, diced
- ¼ cup (1/2 stick / 55g) unsalted butter
- 1 tablespoon seasoning salt, preferably Gold Medal
- 1 teaspoon crushed red pepper
- 3 cups (555g) long-grain white rice, rinsed
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