Prevent your screen from going dark
Makes 10 to 12 servings 1x
Peel, devein, and wash the shrimp. Remove the tails. Set aside.
In a large skillet, cook the bacon for about 5 minutes, or until crisp, and chop it into small pieces. Add the onion and cook it with the bacon for 3 to 5 minutes, allowing the onion to become coated with bacon fat.
In a separate pan, melt the butter over medium-high heat. Add the shrimp and cook until pink, 2 to 3 minutes. Remove the cooked shrimp from the butter and add it to the skillet with the bacon and onion. Add 4 1/2 cups (1 L) tepid water along with seasoning salt and crushed red pepper. Bring the water to a boil, then add the uncooked rice. Cook over low heat, stirring frequently, until the rice has absorbed almost all of the water, 15 to 20 minutes. Stir with a fork to ensure the rice is fluffy and done.
– Recipe from Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island