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Post by mgulfcoastguy on Sept 5, 2022 23:04:05 GMT -5
A low country dish by Kardea Brown that can be found in her new cookbook The Way Home
3 slices thick cut bacon cut into 1 inch pieces 2 pounds medium shrimp, peeled and deveined 2 T unsalted butter 3 T vegetable oil 1 yellow onion, diced 2 cloves garlic minced 2 cups sliced okra, fresh or frozen 1 tsp fresh lemon juice 1 cup long grain white rice 2 cups chicken stock 1 tsp kosher salt 1 tsp fresh ground black pepper
In a heavy bottomed skillet, hopefully cast iron, cook the bacon over medium heat until crisp, 5 to 7 minutes, then remove and place on paper towels.
Add the shrimp to the bacon fat and cook until barely seared then remove and save for later.
Melt the butter into the pan over medium heat then add the vegetable oil. Stir in the onion and garlic. Cook 2 to 3 minutes then add the okra and cook for 5 minutes. Stir in the lemon juice and the rice. Sauce until the onion is browned, about 3 minutes.
Add the chicken stock, salt and pepper and bring up to a boil, scraping the bottom of the pan to loosen the browned bits. Reduce heat to low and return the shrimp. Cover and cook until the rice is done or about 20 minutes. In the last 5 minutes stir the bacon back in.
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Post by brownrexx on Sept 6, 2022 7:51:14 GMT -5
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