Better than Risotto! How to Make the Best Southern Shrimp Rice (Shrimp Bog!)

Better than Risotto! How to Make the Best Southern Shrimp Rice (Shrimp Bog!)

1 tablespoon of butter, plus 1 more for the shrimp
1 slice of thick-cut bacon, diced (or 2 to 3 regular slices)
1 cup diced yellow onion
1/2 cup diced fennel bulb
1/2 cup diced green bell pepper
1/2 cup diced celery
a splash of olive oil
1 quart fish stock, shrimp stock, or chicken stock, warmed
1 1/2 cups Carolina Gold rice -- you can also substitute arborio
1 teaspoon smoked paprika, plus another pinch
1 pound of peeled shrimp
a splash of tamari or soy sauce (shhhh)
a handful of fresh parsley or chives, plus more to finish

Serve with (optional): Crystal's hot sauce or lemon juice

Place a heavy bottomed pot or Dutch oven over medium heat. Add the butter and once it is melted, add the bacon and cook it until it is rendered down and starting to get crispy. Add the vegetables and a pinch of salt and stir it together, letting it sweat out. If the pan is getting a little dry, add a glug of olive oil.

Once the vegetables have softened niceley (after several minutes), add the rice and begin stirring it to toast for about 2 or 3 minutes.

Add the teaspoon of smoked paprika and let it toast for 30 seconds.

Begin adding the fish stock, a ladle at a time, and deglaze the bottom with a wooden spoon. Once the liquid mostly evaporates, keep adding the next round, stirring frequently.

Meanwhile, season your shrimp with salt and another pinch of paprika.

Once you are out of stock, you can start adding water the rest of the way, until you have a runny, slightly soupy bog, with fully cooked rice.

Season it to taste with salt and pepper and then turn off the heat and cover it.

In a separate pan, add the remaining tablespoon of butter a splash of tamari (optional) over medium-high heat. Once the butter is melted, add the shrimp and sauté it until it is just cooked. Then fold it, and the juices, into the pot of rice. Stir in the herbs and then serve it, finished with another sprinkle of parsley.

[jjunture]

The “Big Shrimpin’” Jay-Z reference was both noticed and appreciated. Carolina Gold rice is excellent and deserves to be more well known. I brought home several pounds from a work trip to Charleston.

[stanbyme]

Pot Filler!!! Every darn kitchen should have one! Then right next to stove, a removable piece of counter pulls out, slide pot over & drain water. Yesss!! I’m a senior with arthritis & having pot filler is a necessity. Lord it’s hard to type this as you explain recipe. The swearing young man😂 (from a properly polite Catholic woman with nuns for Aunties-I take after Momma & swear like a mother trucker). Looks like I’ve got a meal for Friday. Yum! Thanks for sharing

[ncrphgst]

Surprised this channel isn't bigger yet, it's great

[PaulMartin-tc]

I've made this twice now and honestly it's *tremendous*. It's a profound dishonour to youtube that this doesn't have like, a million views.

[manmanatee]

Wow mmm mmm, tasty shrimp look tasty. Me wantsie

[leighroble]

Omg I need to stock up on Carolina gold! I need to make this yesterday.

[groverrrrr]

Could you use a risotto rice if you can't get Carolina gold rice?

[leovirgo]

This looks amazing! But... this one time, a little lemon and a little hot sauce got me into WAY too much trouble.

[lilykep]

When food spreads on a plate I call that blooming. IDK if I'm the only person who says that but it makes me smile.

"You can mix in some andouille sausage, you can mix in some shredded chicken..." I thought for sure you were going to finish that sentence with "you can make a jambalaya"