Savannah Red Rice and Shrimp Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound unpeeled, medium-size fresh shrimp |
1/4 pound hot italian sausage |
1/3 cup chopped country ham (about 2 ounces) |
1/2 cup chopped onion |
1/4 cup chopped green bell pepper |
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained |
1 tablespoon tomato paste |
1 cup low-sodium chicken broth |
1 cup instant brown rice |
Directions:
1. Peel shrimp; devein, if desired. Set aside.
2. 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.
3. Process tomato mixture in a blender or food processor 15 seconds or until smooth, stopping once to scrape down sides.
4. Combine rice and tomato mixture. Spoon into an 8- x 8-inch baking dish.
5. Bake at 350°, covered, for 25 minutes. Add shrimp, and bake, covered, 15 additional minutes or until rice is tender and shrimp turn pink.
6. Note: In testing we used Uncle Ben's Instant Brown Rice.
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