Need a recipe for the game? How 'bout Carolina Low Country Shrimp Kedgeree

Shrimp kedgeree is a tasty and fun dish, as much for it's history as for it's flavor. It's a staple in the Carolina low country.

Recipe:

Ingredients

• Canola or peanut oil

• 1 Tbsp. butter

• 1 red onion, diced

• 2 carrots, sliced into thin coins or diced

• 1 1/2 c long grain rice

• 1 Tbsp. curry powder (or more to taste)

• 2 Tbsp. minced garlic

• 3 Cups vegetable broth (or a mix of vegetable/chicken broth)

• Salt and pepper to taste

• 1/2 fresh/frozen butter beans

• 1 lb shrimp, peeled and deveined

• Juice and zest from 1 lemon

• 4 hard-boiled eggs, peeled and quartered

• 1-2 Tbsp. chopped fresh cilantro

Directions

Heat oil in a large saucepan, add the butter, bring to medium heat. When hot, add the onion and carrot, cook until tender about eight to ten minutes.

Add the garlic, curry powder and rice, stir well, allowing the rice to toast for about two minutes.

Add the broth and bring to a boil, reduce heat and cover.

Simmer rice for 20 minutes or so, or until it is tender. Taste and add salt and freshly ground black pepper.

Add the butter beans, shrimp, lemon zest and juice, stir well and cover and allow the shrimp to steam for about five minutes.

Place in a serving bowl, garnished with quartered eggs and cilantro.

Note: Shrimp kedgeree is, like it's British counterpart, a fairly mild dish. I tend to load up on the curry and even add a little cayenne, or if I'm making this for guests and not sure of their taste for heat, serve it with a little hot sauce on the side.

Full printable recipe at http://ift.tt/1T2DpzU

bon appetit