Shrimp and Rice Pilaf

3 ounces salt pork, cut into ½ inch cubes
1 tablespoon dried parsley
1 garlic clove, finely chopped
¼ cup finely chopped green pepper
½ cup chopped purple onion
½ cup chopped celery
1 bay leaf
¼ teaspoon salt
½ teaspoon pepper
½ cup dry white wine
1 ½ cups water
¾ cup uncooked rice
¼ cup ketchup
2 small tomatoes, finely chopped
1 tablespoon Pickapeppa sauce
1 pound medium shrimp, peeled and deveined
Skewer the salt pork cubes on toothpicks. In a large cast iron skillet, cook the salt pork over low heat, stirring constantly. Once the pan has a thin coating of rendered fat, add the parsley and garlic and toss until the pork is coated by the herbs. Add the green pepper, onion, celery, bay leaf, salt and pepper. Toss the mixture and cook over low heat for about 5 minutes. Slowly pour in the wine, stirring constantly. Add the water and all other ingredients except shrimp. Turn the heat up and cook for 5 minutes, stirring frequently. Reduce the heat, add the shrimp, cover and cook for about 10 minutes. When the rice is done, the dish is ready to serve. Remove the salt pork before serving.
*Recipe from Outer Banks the Bountiful by Chyrel B. Austin

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