Preparation info

    • Difficulty


Appears in

Taste the State: Signature Foods of South Carolina and Their Stories

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

  • About

Mrs. J. G. Giaffis, The State (January 2, 1955)


  • 2 lbs. fresh shrimp (uncooked)
  • 2 cups rice
  • 1 can


In a large skillet, which may be covered later, melt margarine at low heat, add chopped onion and simmer slowly for 5 minutes. Add chopped celery. 1 can tomato paste and 3 cans of water. Add salt and pepper to taste and 1 teaspoon sugar. Then add shrimp which have been shelled and veined, but not cooked. Bring mixture to a boil, and then turn immediately to low heat, cooking 15 minutes and stir