Chef Tim Bedwell of Middleton Place Plantation in South Carolina was kind enough to share this classic Low Country recipe for shrimp and rice. According to Tim Low Country cuisine is heavily influenced by the Gullah culture, African-Americans who settled on the sea islands. Low Country cuisine is about using what’s in season and what’s fresh.
- Category: Entree
- 3 tablespoons Olive Oil
- 3 red chili peppers
- 4 cloves of garlic
- 1 cup diced onion
- 1 cup red and yellow bell peppers
- 2 tablespoons chopped fresh Oregano
- 2 tablespoons chopped fresh Parsley
- 2 tablespoons chopped fresh Chives
- 1 14,5 oz can stewed tomatoes
- 1 cup summer sausage
- 1 1/2 pounds medium shrimp
- 4 cups cooked rice
- Salt & Pepper to taste
- In a large skillet place three tablespoons olive oil on medium to high heat. Next, infuse the oil with the chili peppers. Do this by cutting the peppers in half and laying them in the oil turning them often with tongs until the oil reaches a nice sizzle.
- Remove the chili peppers and add in 4 cloves of minced garlic. Brown the garlic and then add in onion and bell peppers. Let this cook for about five minutes stirring often.
- Add in herbs and tomatoes. Cook for about three more minutes then add in summer sausage until warmed through. Next, add shrimp and cook until tender and white-pink or about three minutes.
- Add to the mixture 4 cups cooked rice, fold in; add a pinch of salt and pepper to taste.