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    Recipe from Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors
    Copyright © 2001 by Bobby Flay

    yields serves 4 time40 mins difficultyeasy

    Rice and shrimp make a really fantastic combination, as cooks in Savannah, Georgia, have always known. Rice and shrimp have both been cultivated for centuries in the shallow, salty marshes of the Low Country, the coastal region that stretches from Savannah up to Charleston, South Carolina.

    Red rice is a Savannah tradition, reflecting the early Spanish immigrants. The technique of beginning a dish by making a savory sofrito (slowly sautéing onions, garlic, tomatoes, and peppers until soft and aromatic) comes straight from Spanish kitchens. This simple, satisfying dish also reminds me of the jambalayas of Louisiana.


    For the rice:
    3 tablespoons olive oil
    1 red bell pepper, finely diced
    1 poblano pepper, finely diced
    1 stalk celery, finely diced
    1 red onion, finely diced
    2 cloves garlic, finely chopped
    1-1/2 cups long-grain rice
    1-1/2 cups canned crushed tomatoes and their juices
    2 tablespoons tomato paste
    1 cup water
    2 teaspoons chipotle puree
    1 teaspoon honey
    Salt and freshly ground pepper

    For the shrimp:
    24 large shrimp, shells on and deveined
    1/2 cup olive oil
    Kosher salt and coarsely ground black pepper


    1. Make the rice: Heat the oil in a large heavy saucepan (with a lid) over medium-high heat. Add the peppers, celery, onion, and garlic, and cook, stirring, until soft, about 5 minutes. Add the rice and stir, coating the rice with the mixture. Stir in the tomatoes, tomato paste, water, chipotle puree, and honey, and season with salt and pepper. Bring to a boil. Immediately cover the pot, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, 18-20 minutes.
    2. Preheat the oven to 450° F and place a baking sheet on the center rack. Toss the shrimp in the oil and season liberally with salt and pepper. Arrange the shrimp in a single layer on the hot baking sheet and roast 4-5 minutes or until just cooked through.
    3. To serve, spoon a serving of red rice into a shallow bowl and top with 4-6 shrimp.

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