Savannah Red Rice and Shrimp Dressing
Source of Recipe
Coastal Living Magazine, November 2000
1 pound medium fresh shrimp --unpeeled
1/4 pound hot Italian sausage
1/3 cup country ham -- chopped
-- (about 2 ounces)
1/2 cup onion -- chopped
1/4 cup green bell pepper -- chopped
1 can no-salt-added diced tomatoes -- undrained
-- (14 1/2 ounces)
1 tablespoon tomato paste
1 cup low-sodium chicken broth
1 cup instant brown rice
Peel shrimp; devein, if desired. Set aside.
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain. Add country ham, onion, and bell pepper; cook, stirring constantly, 2 minutes. Add tomatoes, tomato paste, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Cool slightly.
Process tomato mixture in a blender or food processor 15 seconds or until smooth, stopping once to scrape down sides.
Combine rice and tomato mixture. Spoon into an 8- x 8-inch baking dish.
Bake at 350 degrees F., covered, for 25 minutes. Add shrimp, and bake, covered, 15 additional minutes or until rice is tender and shrimp turn pink.
Note: In testing Coastal Living Magazine staff used Uncle Ben's Instant Brown Rice.
Makes 6 servings
Categories: Holiday, Southern, Stuffings
Recipe from the files of Judi Mae Phelps.
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