"Really fun shape and texture for a pretzel.".
Serve with cooked rice..Originally appeared: March 2014.I am intensely protective over my red rice recipe.
Truthfully, no one knows how I make it and it's one of those things that took me years to get just right.What does that even mean really—just right?Most people don't even know what red rice is, let alone what it should taste or look like and how it should or could be made.. READ MORE:.
You say "red rice" to someone outside of the Lowcountry of South Carolina and Georgia, and their first assumption is something similar to Spanish or Mexican-style rice, maybe even jambalaya if I'm lucky to have this conversation with someone else familiar with Southern dishes.While all are tomato-based rice dishes, the three I just mentioned are vastly different from my beloved red rice.
a derivative of.
or thieboudienne, although we honor our mother dishes just as we honor our connections to all of the things that came before us and that we carry with us today.Make sure to use shelled,.
deveined shrimp.here, though feel free to leave the tails on for an appealing presentation.
Frozen shrimp will work just fine — just thaw them thoroughly, in the fridge or in cold running water, before you start cooking..Serve this shrimp with steamed rice, preferably basmati or another.
(Editor: Modern Shoes)