Seafood
Shrimp and Carolina Gold Rice “Grits”
2 servings
servings-
total timeIngredients
3 cups chicken stock or water
1/2 cup Carolina Gold rice or other long-grain rice
1/2 tbsp. butter
1/2 tsp. kosher salt
1 pinch white pepper
1 tbsp. canola oil
12 medium shrimp, peeled
1 tbsp. unsalted butter
2 cloves garlic, minced
2 green onions, thinly sliced at an angle
2 tbsp. sake
1 tbsp. white miso
1 tbsp. soy sauce
1 tbsp. Chinese black vinegar, preferably Gold Plum, or malt vinegar
1/4 tsp. chili oil, preferably Lao Gan Ma Chili Crisp Sauce
1/4 cup roasted peanuts, crushed
Directions
Pour stock or water into a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and add rice. Simmer uncovered until rice is the consistency of porridge, about 45 minutes, stirring occasionally to prevent sticking. Stir in butter, salt, and pepper.
Pour oil into a large skillet over high heat. When it’s just smoking, add shrimp in a single layer. Do not move them. When they begin to turn brown around the edges after about 2 minutes, add butter, garlic, green onions, sake, and miso. Shake the pan or stir to combine, then remove from heat.
In a bowl, whisk together soy sauce, vinegar, and chili oil. To plate, divide the rice “grits” between 2 bowls and add the shrimp to each. Pour the soy sauce mixture on top, and garnish with peanuts.
2 servings
servings-
total time