Szechwan Shrimp Don’t let some of the ingredients fool you–this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice
Gullah Food Festival, North Carolina: In the middle of a field, tables are set up to serve food. The specialties are a combination of low country cuisine (shrimp, grits, she-crab soup) and soul food (collard greens, red rice, beans or black-eyed peas and smothered pork chops.
I normally stay far away from anything that has rice and tomato sauce (one of these days I'll explain about my Spanish Rice problem), but this actually did sound interesting and quick so I figured I'd give it a try.