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Dirty Rice with Shrimp

Thursday, September 27, 2012

Recipe adopted from Food & Wine Magazine's Quick from Scratch One-Dish Meals Cookbook.  [Recipe makes 4 to 6 servings].

I admit that this dish may not have the most attractive name, but it's easy and tasty!  Dirty rice is a Cajun dish  that typically uses chicken liver and giblets, but has been substituted with pork and shrimp for this version.  Any cut of chicken would be another easy (and affordable) substitute.

I first made this recipe back in college, mainly due to reasons found in the name of the cookbook listed above.  It's quick (a plus no matter your situation), made from scratch (always attractive after experiencing an over saturated diet of Kraft macaroni & cheese and ramen), and it only requires one dish (easy cleanup).  So although this recipe would be great for anyone, I especially think that it's worth a try for any college-aged followers out there.

INGREDIENTS:

2 tablespoons cooking oil, divided
1/2 pound ground pork

1 white onion, diced
2 ribs celery, diced
1 green bell pepper, diced
1 clove garlic, minced

1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
1 3/4 teaspoons Kosher salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
3 cups low-sodium chicken broth

1 pound medium shrimp (not precooked), shelled and deveined

2 scallions, chopped diagonally

DIRECTIONS:

In a large heavy-bottomed saucepan or Dutch oven, heat one tablespoon of oil over medium heat.  Add the pork and cook until cooked through.  Reduce the heat to medium-low and add another tablespoon of oil.  Add the onion, celery, bell pepper, and garlic, and cover while stirring occasionally for about five minutes.

Stir in the cayenne, paprika, oregano, bay leaf, salt, pepper, and rice.  Cook for one minute to get the spices going and to give the rice a slight nutty flavor.  Add the broth and bring to a boil.  Reduce heat, and simmer while covered for 15 minutes.  Raise the heat to medium and stir in the raw shrimp.  Cover and cook for two minutes.  Remove the pan from the heat and let stand covered for five more minutes, or until the rice and shrimp are both cooked through.  Remove the bay leaf and then plate and garnish with scallions.

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