Cast-iron-cooked red rice and softshell scampi from Deep Run Roots: Stories and Recipes from My Corner of the South (page 302) by Vivian Howard

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Notes about this recipe

  • JoanN on June 29, 2019

    6/28/19 Terrific recipe. Used shells from 1 lb of shrimp and it was plenty for stock. Can substitute canned or Pomi for fresh tomato in rice. Be careful garlic and lemon sauce doesn't boil down too quickly in too hot skillet; my sauce ended up clumping.

  • MelMM on February 01, 2019

    8-8-2017 This is a good version of the classic lowcountry red rice. This version is not as sweet as many, which is a good thing, imho. I veganize this by using a kombu stock instead of shrimp stock, and I skip the crabs.

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