Carolina Gold Pilau with Shrimp
A coastal one-pot we cook on the porch in summer. The mustard hides in the broth — you taste it after.
Ingredients
SERVES
4–6
Preparation
- In a large, heavy casserole, cook the bacon in the olive oil over moderately high heat until crisp, about 5 minutes. Using a slotted spoon, remove the bacon, crumble, and set aside.
- Add the onion, garlic, bay leaf, thyme sprig, and crushed red pepper to the casserole and cook over moderately low heat, stirring, until the onion is softened, about 5 minutes.
- Stir in the chicken broth, True's mustard, and salt and bring to a boil. Add the rice and return to a boil, stirring. Cover and cook over low heat until the rice is barely tender and still quite soupy, about 12 minutes.
- Add the tomato and okra to the casserole and cook until just tender, about 4 minutes. Add the shrimp and cook until pink and curled, 3 to 4 minutes; the rice should still be a little bit soupy.
- Discard the thyme sprigs and bay leaf and remove from the heat. Stir in the parsley and butter. Serve with the reserved crumbled bacon and hot sauce.
