Savannah Red Rice and Shrimp Dressing

Yield: 6 servings

Ingredients

• 1  pound  unpeeled, medium-size fresh shrimp
• 1/4  pound  hot Italian sausage
• 1/3  cup  chopped country ham (about 2 ounces)
• 1/2  cup  chopped onion
• 1/4  cup  chopped green bell pepper
• 1  (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
• 1  tablespoon  tomato paste
• 1  cup  low-sodium chicken broth
• 1  cup  instant brown rice

Preparation

Peel shrimp; devein, if desired. Set aside.

Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain. Add country ham, onion, and bell pepper; cook, stirring constantly, 2 minutes. Add tomatoes, tomato paste, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Cool slightly.

Process tomato mixture in a blender or food processor 15 seconds or until smooth, stopping once to scrape down sides.

Combine rice and tomato mixture. Spoon into an 8- x 8-inch baking dish.

Bake at 350°, covered, for 25 minutes. Add shrimp, and bake, covered, 15 additional minutes or until rice is tender and shrimp turn pink.

Note: In testing we used Uncle Ben's Instant Brown Rice.