- 1 pound raw shrimp in the shell
- 4 cups unsalted poultry stock, or half water and half canned chicken broth
- 2 tablespoons oil
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 cup finely diced red or green bell pepper
- 1 tablespoon minced garlic
- 1 can (16 ounces) crushed tomatoes, with juice
- 4 ounces smoked ham, diced
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon freshly ground white pepper
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 2 bay leaves
- 1⁄2 teaspoon kosher salt (reduce if using canned broth)
- 2 cups long-grain brown rice or a fragrant brown rice blend
Peel the shrimp and devein if necessary; reserve the shells.
Combine the shells and stock, simmer 30 minutes, and strain.
Add water as needed to restore the volume to 4 cups.
Heat the oil in a heavy flameproof casserole, add the diced vegetables and garlic, and cook, stirring frequently, until the onions are soft but not browned.
Add the tomatoes, ham, and seasonings and cook 10 minutes.
Add the stock, taste for seasoning, and adjust if necessary (it should be quite spicy, as the rice will absorb a lot of the flavor).
Add the rice and shrimp, bring to a boil, reduce the heat, and simmer uncovered until the liquid is absorbed and the rice is done, 50 to 60 minutes.
Allow to cool before using as a stuffing.
Makes 6 cups (enough to stuff a 12- to 15-pound turkey).
Prep time: 20 min
Cook time: 1 hr 40 min
Total time: 2 hr
Which beer should I drink with this?
Your favorite lager or amber ale.
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The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.