Shrimp and Rice
by Rozetta Fuller
(Philadelphia, Pa -US)
My mother is one of the best cooks in the world. I believe her legacy of talent began from my Grandma who learned from her mother. Many of these great recipes that my Mom has showed my sister and I how to create, have been passed down from generation to generation.
What I have learned from my Mom from many of her delicious soul food recipes is the first time when you make it you follow the instructions to the precise measurement, after practicing a few times you can then change the recipe up a little by adding your own ingredients or what my Mom like to call "doctoring up the recipe," this is how you make it your own.
One of my favorite recipes that my Mom showed me how to make is called: Shrimp and Rice. The recipe is listed below:Shrimp and Rice
1/2 cup vegetable oil
1 lb of extra large shrimp (peeled and devein)
1 cup of white rice
1/2 cup fresh red pepper (finely chopped)
2 tbsp of freeze dried chives
2 tbsp of seasoned salt
2 tbsp of garlic powder
2 tbsp of basil
1 tbsp crushed red pepper
Pre-heat skillets on medium fire, add oil, shrimp, fresh red pepper and all the seasonings in skillet, sauté the shrimp with the seasoned mixture, and continue to stir until the shrimp turns pink.
In 2 quart microwavable dish
2 2/3 cup of water
1 tsp of salt
2 tbsp of margarine
Microwave on high uncovered for 8 minutes at 100% power.
Cautiously removed the hot dish from the microwave, sit the dish on the stove to stir the rice mixture.
Add the microwavable dish cover and set timer for 14 minutes at 50% power.
Mixed the cooked rice with the sautéed shrimp mixture in skillet on a medium flame for about 10 minutes.