Shrimp fried rice
5 tablespoons unsalted butter
2 pounds medium shrimp, peeled (reserve shells)
2 shallots, chopped
1 clove garlic, finely chopped
3 cups cooked white rice
Salt, to taste
Cayenne pepper, to taste
1. In a medium skillet, heat the butter. Add the shrimp shells and cook, stirring constantly, for 2 minutes or until the butter is infused with the shrimp color. Set a strainer over a large skillet. Strain the butter into the pan.
2. Add the shallots and cook, stirring often, for 4 minutes or until softened. Add the garlic and shrimp. Cook, stirring, for 2 minutes or until the shrimp are pink.
3. Stir in the rice and cook, tossing constantly, for 4 minutes or until the rice is completely coated with butter. Add salt and cayenne and toss again. Adapted from "The Savannah Cookbook"