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Author Sarah Puckett

  • Sarah Puckett

 

Savannah Red Rice with Shrimp

Born in the heart of rich rice country some 300 years ago, red rice remains a much-loved Savannah standard to this day.  Simple as it appears, achieving the proper texture–neither gummy nor too dry–can be tricky. Long-grain rice is essential, as each grain should absorb the flavor-packed liquid while holding its shape. It can be cooked on the stovetop or, like this one, baked in the oven. I followed the method in Miriam Rubin’s wonderful little book, Tomatoes, from UNC Press’s Savor the South series, with great success. I especially like her suggestion of adding toasted pecans. Wanting to make this a hearty entrée, I went a step further and added shrimp. Once you master the basic method, you can take this classic in all sorts of directions. – Susan Puckett Read More
 

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