NEW: Bbq Shrimp & Southern Rice

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Heat a medium saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the vegetables and garlic butter (a) and the carolina rice (b) to the pot. Season with a pinch of salt and pepper. Saute for 1 minute, stirring constantly.
3. After 1 minute, add 2/3 cup of water (for each serving you are making) to the rice and vegetables. Stir. Bring the mixture up to a simmer. Once the rice and vegetable mixture is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
4. While the rice is cooking, slice the okra (c) into bite-sized pieces. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the okra to the pan. Season with a pinch of salt and pepper. Saute for 3-4 minutes, stirring occasionally, then add the cooked okra to a mixing bowl and set aside.
5. Cut open the package of shrimp (d) and place on a plate. Season with a pinch of salt and pepper. Carefully wipe out the pan you were using with a cloth or paper towel. Put the pan back on the stove over medium-high heat. If the pan looks dry, add another tbsp of oil. Place the shrimp in the pan. Saute for 1 minute on each side or until the shrimp are pink and curled at the ends.
6. Add the cooked shrimp to the mixing bowl of okra. Pour the carolina BBQ sauce (e) over the shrimp and okra. Gently mix with tongs to coat everything with sauce.
7. At this point your rice should be ready. Fluff with a fork. Spoon the rice on to your serving plates. Add the shrimp and okra over the rice. Drizzle remoulade (f) on top.