Quickly sautéed shrimp over rice is a very old, traditional breakfast in the Carolina Low Country. But it would also make a nice quick-and-easy luncheon or supper dish, rounded out with a salad and maybe cornbread.
Recipe information
Yield
Makes enough to serve 4
Ingredients
4 tablespoons (1/2 stick) unsalted butter
2 small onions, chopped (about 1 1/4 cups)
4 tablespoons thinly sliced green onion or scallion
1 clove garlic, finely minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined (see Note)
1/2 cup water
Preparation
Heat the butter in a heavy skillet until hot and foaming. Add the onion, scallion, garlic, salt, and freshly ground black pepper. Stir well, and cook over medium heat for 5 minutes. Add the shrimp and cook for 1 minute, stirring often. Pour in the water, and simmer gently for 2-3 minutes, just until the shrimp are cooked through. Taste carefully for seasoning, adding more salt and freshly ground black pepper as needed. Serve hot over plain rice.
The Gift of Southern Cooking by Edna Lewis and Scott Peacock Copyright © 2003 by Edna Lewis and Scott Peacock. Published by Knopf Doubleday Publishing Group. All Rights Reserved.
_Edna Lewis is the recipient of numerous awards, including the Grande Dame of Les Dames d’Escoffier International (1999). She is the author of The Taste of Country Cooking as well as In Pursuit of Flavor and The Edna Lewis Cookbook. She lives in Decatur, Georgia.
Scott Peacock was born and raised in Alabama. He has served as chef to two governors of Georgia and at two restaurants, Atlanta’s Horseradish Grill and, most recently, the highly regarded Watershed in Decatur, where he lives._
