This recipe is part of our feature highlighting Black History Month 2023! Follow along throughout the month to catch more incredible recipes from Black food content creators and chefs to learn a little more about the history of Black foodways and traditions.
For the Shrimp
- 2 tablespoons butter
- 1/ 2 yellow onion, chopped
- 1 shallot, chopped
- 4 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 1 1/ 2 tablespoons Worcestershire sauce
- 1 1/ 2 tablespoons gluten-free soy sauce or tamari
- 2 - 2 1/2 cups chicken stock
- 1 bay leaf
- Large pinch dried thyme
- Large pinch dried oregano
- 1 - 2 teaspoons cornstarch
- 1 pound raw peeled & deveined shrimp, tails on
- 1/ 4 cup chopped scallions
- Chopped parsley, for serving
- Red pepper flakes
For the Rice
- 6 cups spring or filtered water
- Fine sea salt or kosher salt, to taste
- Black pepper, to taste
- 1 cup Carolina Gold rice
- 2 tablespoons butter, diced into small pieces
Make the Shrimp
In a large nonstick sauté pan, melt butter and sauté onions and shallots on medium-high heat for about 2 minutes until they begin to soften. Add garlic and continuously toss for another minute. Season with salt and pepper.
Lower heat to medium and add Worcestershire and soy sauce to coat the onion/garlic mixture. Add chicken stock or broth, bay leaf, thyme and oregano. Stir in cornstarch and bring to a simmer for about 10 minutes. The liquid should reduce and thicken into a gravy.
Tuck shrimp in a single layer in the simmering liquid and cook for about 3-4 minutes until the bottoms and sides turn pink. Flip the shrimp and cover with a lid. Continue cooking for another 3-4 minutes until the shrimp is bright pink and cooked through. Toss the shrimp to coat it in the gravy. Before serving, remove the bay leaf and top with scallions, parsley, and red pepper flakes.
Make the Rice (I used Anson Mills’ method)
Heat the oven to 300F degrees and line a rimmed baking sheet with parchment paper.
In a saucepan, bring the water and a tablespoon of salt to a boil over high heat. Stir in the rice and, once the water returns to a boil, reduce the heat to bring the rice to a low simmer, uncovered. Simmer for about 15 minutes until the rice is tender with no hard starch at its center. Drain the rice in a sieve or fine-holed colander and rinse well with cool water.
Distribute the rice evenly on the prepared baking sheet. Transfer the baking sheet to the oven to allow the rice to dry. After about 5 minutes, use a spoon or spatula to toss the rice. Dot with the butter and sprinkle with salt and pepper to taste. Return the baking sheet to the oven for another 5 minutes to allow the rice to warm through until the butter has melted and the rice is hot. Transfer to a warmed serving bowl and serve with the shrimp and gravy.