Low-Country Shrimp and Rice

• 1 cup long-grain rice
• 2 cups water
• Salt
• 5 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 pound medium shrimp, shelled and deveined
• Cayenne pepper
• 1 tablespoon finely chopped flat-leaf parsley

1. Place the rice in a colander and rinse in cold water; drain.
2. In a medium saucepan, bring the water to a boil and season lightly with salt.
3. Stir in the rice and bring to a boil over high heat.
4. Reduce the heat to low, cover and simmer for 15 minutes.
5. Remove the saucepan from the heat and let stand, covered, for 5 minutes, then fluff the rice with a fork.
6. Meanwhile, melt the butter in a large skillet.
7. Add the onion and cook over moderately high heat, stirring frequently, until golden brown, about 7 minutes.
8. Add the garlic and cook for 30 seconds.
9. Add the shrimp and a pinch of cayenne and cook, stirring, until the shrimp are opaque, about 3 minutes; season with salt.
10. Remove the skillet from the heat and stir in the rice.
11. Transfer the shrimp and rice to a platter, sprinkle with the parsley and serve.

longgrain rice, water, salt, unsalted butter, onion, garlic, shrimp, cayenne pepper, flatleaf parsley

Taken from www.foodandwine.com/recipes/low-country-shrimp-and-rice (may not work)